Orecchiette with Broccoli and Beans

The pairing of orecchiette with broccoli and beans is an excellent fusion of flavors and textures. Here is the recipe to prepare this dish.

Ingredients

• 400 g orecchiette (preferably fresh)
• 400 g broccoli
• 200 g cannellini beans (already cooked or canned)
• 2 garlic cloves
• Chili pepper to taste
• Salt to taste
• Extra virgin olive oil
• Black pepper to taste
• Water for cooking
• (Optional) Grated Pecorino or Parmesan for serving

Preparation

1. Start by cleaning the broccoli, separating the florets from the stems and cutting the stems into small pieces. Wash well under cold running water.
2. Bring a pot of salted water to a boil and cook the broccoli for about 5-7 minutes or until tender. Then drain them, reserving a glass of the cooking water.
3. In a large pan, heat a drizzle of extra virgin olive oil with the crushed garlic cloves and chili pepper to taste.
4. Remove the garlic from the pan when it has golden browned and add the cannellini beans. Let it sauté for a couple of minutes.
5. Add the cooked broccoli to the pan with the beans and let them flavor together for a few minutes. If necessary, add a bit of the broccoli cooking water to prevent them from drying out too much.
6. Meanwhile, cook the orecchiette in plenty of salted water following the package instructions for cooking times. Drain al dente and reserve some of the cooking water.
7. Add the orecchiette to the pan with the broccoli and beans, mix everything well. If the mixture is dry, add a bit of the orecchiette cooking water to make the dish creamier.
8. Adjust salt and pepper and let it flavor for a couple of minutes over medium heat.
9. Serve the orecchiette hot with a drizzle of raw oil and, if desired, sprinkle with grated pecorino or parmesan.

Trivia

This dish is a rich and nutritious variant of the traditional orecchiette with turnip tops, typical of Apulian cuisine. The concave shape of the orecchiette pasta is perfect for embracing the flavors of the seasoning. Enjoy your meal!