Orecchiette with Guanciale, Broccoli and Anchovies

Orecchiette with guanciale, broccoli and anchovies are a flavorful dish that combines the freshness of broccoli with the intense taste of guanciale and anchovies. Here’s how to prepare this dish:

Ingredients

• Durum wheat orecchiette, 320 g
• Broccoli, 300 g
• Guanciale, 150 g
• Anchovies in oil, 6 fillets
• Garlic, 2 cloves
• Chili pepper, to taste
• Extra virgin olive oil, to taste
• Salt, to taste
• Grated pecorino, to taste (optional)

Preparation

1. Start by cleaning the broccoli, dividing the florets and washing them. Bring a pot of salted water to a boil and, once it reaches boiling point, add the broccoli and let them cook for about 5-7 minutes until al dente. Then drain them, reserving the cooking water.

2. In another pot, use the broccoli cooking water to cook the orecchiette according to the package instructions for al dente pasta.

3. Meanwhile, cut the guanciale into strips or cubes and sauté it in a pan with a little oil, crushed garlic and chili pepper. Let the guanciale become crispy.

4. Add the anchovy fillets to the pan with the guanciale and let them melt over low heat, mashing them with a fork.

5. Add the broccoli florets to the pan with the guanciale and anchovies, letting everything cook together for a few minutes, stirring occasionally.

6. Drain the al dente orecchiette, reserving some cooking water, and transfer them to the pan with the sauce. If needed, add a little cooking water to combine.

7. Serve the orecchiette hot and, if you like, sprinkle with grated pecorino before serving.

Trivia

Orecchiette are a pasta shape typical of the Puglia region, whose name derives from their resemblance to small ears. The pairing with vegetables and guanciale is not traditional, but represents a tasty variation that unites different flavors in a pleasing balance on the palate.