Orecchiotte with Broccoli & Parmigiano Reggiano
Orecchiotte (big ear) semola (to stuff) pasta shells are made by artisan producer, La Genuina, in Puglia, Italy. Drawing on the recipes of their grandmothers and high-quality durum wheat semolina,...
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Cooking tools:
- Pot
- Slotted spoon
- Kitchen towel
- Dish
- Measuring cup
- Food processor
- Spoon
- Aluminum foil
- Oven
- Chef's knife
- Cutting board
- Grater
- Colander
- Mixing bowl
- Measuring spoon
- Pastry brush
- Serving platter
Ingredients
- 16 La Genuina orecchiotte semola
- Extra virgin olive oil (EVO)
- 530g jar Sabato tomato pasta sauce of choice
- 1 large head broccoli, cut in florets
- 2 cloves garlic, chopped
- 2 Tbsp fresh oregano leaves
- 50g Parmigiano Reggiano, finely grated
- 1/4 cup cream
- Sal de Añana spring salt
- Freshly ground black pepper
- Parmigiano Reggiano, shaved, to serve
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