Orecchiette with broccoli, chilli and pecorino
A pasta recipe for orecchiette with broccoli, chilli and pecorino.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.gourmettraveller.com.au.
Cooking tools:
- Saucepan
- Ladle
- Wooden spoon
- Chef's knife
- Cutting board
- Grater
- Stove
- Pot
- Measuring cup
- Plate
Ingredients
- 50 ml olive oil
- ½ onion, diced
- 1 garlic clove, finely chopped
- 1 tsp dried chilli flakes
- 3 anchovy fillets
- 400 gm dried orecchiette
- 1 1/2 litres (6 cups) hot vegetable or chicken stock
- 150 gm broccoli (about 1 small), trimmed and cut into florets
- 50 gm pecorino, finely grated, plus extra to serve
- Finely grated rind of 1 lemon
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