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Discover the Apulian recipe for orecchiette with broccoli cream, sautéed breadcrumb and anchovies. A dish rich in authentic flavors. What are you waiting for to try it?
Boil the Bari broccoli in plenty of salted water until tender. Once cooked, remove it from the water with a skimmer, reserving the cooking water. Blend the broccoli with a garlic clove and a drizzle of Apulian extra-virgin olive oil to obtain a smooth cream.
In the same cooking water used for the broccoli, cook the orecchiette with turnip greens according to the cooking time indicated on the package.
In a pan, sauté a garlic clove with a little extra-virgin olive oil. Add the torn bread crumb and brown it until crispy. Add the anchovies and let them melt, stirring gently.
Drain the orecchiette al dente and pour them into the pan with the anchovies and breadcrumb. Add the broccoli cream and mix everything together so the flavors combine. Toss for a couple of minutes.
Divide the orecchiette among the plates, garnish with the sautéed breadcrumb, a few pieces of fresh hot chili pepper and a drizzle of Apulian extra-virgin olive oil.
Italia, Puglia
| Energy (kcal) | 104.9 |
| Carbohydrates (g) | 17.25 |
| of which sugars (g) | 2.48 |
| Fat (g) | 1.58 |
| of which saturates (g) | 0.31 |
| Protein (g) | 6.32 |
| Fibre (g) | 2.69 |
| Salt (g) | 0.2 |
