Orecchiette & Broccoli alla Romana
Orecchiette & Broccoli alla Romana
Typically the objective when cooking broccoli is to ensure that the florets remain intact and retain their vibrant green color. I love this recipe because it breaks those rules: both the broccoli head and stems are roughly chopped and slowly simmered until they turn an olive green. In many ways it reminds me of how green beans are often cooked in the Deep South: thrown in a pot with bacon and cooked until they’re nearly unrecognizable and super-delicious. This slow-cooked broccoli combined with red pepper flakes, garlic, and anchovies—three very strong flavors—make this vegetable shine.
Ingrediënten
Serves 4 to 6
- 2 ounces anchovies oil-packed or salt-packed
- 1 tablespoon salt-packed capers
- 1 head broccoli
- ¼ cup extra-virgin olive oil
- 3 cloves garlic finely chopped
- Salt
- Freshly ground black pepper
- Red pepper flakes
- 1 pound orecchiette
- About ½ cup grated Pecorino Romano
Instructies
- In a fine-mesh strainer, rinse the anchovies and capers with cold water, then soak them covered with cold water in a small bowl for 10 minutes to remove their salt.
- Drain, coarsely chop, and set aside.
- Meanwhile, to prepare the broccoli, cut off and peel the thick stems.
- Coarsely chop both the heads and the stems.
- In a large pot on medium heat, combine the broccoli, olive oil, garlic, and a generous pinch of salt.
- Cover the pot with the lid slightly ajar to allow steam to escape.
- Cook, stirring occasionally, until the broccoli is soft, 10 to 12 minutes.
- When the broccoli is completely soft, turn the heat to low and add ½ cup water, the anchovies, capers, and a healthy pinch each of salt, black pepper, and red pepper flakes to the pot.
- Cook until the broccoli has broken down to a sauce and turned an olive green, about 20 minutes more.
- Bring a large pot of water to a boil on high heat.
- Once boiling, add salt to taste.
- Add the pasta and follow the instructions on the package to cook until just before al dente, setting aside a cup of the pasta water before draining.
- Ladle 2 tablespoons of the pasta water into the pot with the broccoli and stir, keeping the heat on medium.
- Drain the pasta and stir it directly into the pot with the broccoli.
- Add the reserved pasta water to thin out as necessary.
- Top with the Pecorino Romano and serve immediately.
