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BROCCOLI AND SAUSAGE ORECCHIETTE

THE BROCCOLI AND SAUSAGE ORECCHIETTE IS A VERY TASTY DISH THAT COMBINES TWO INGREDIENTS OFTEN TOGETHER: THE BROCCOLI AND THE SAUSAGE. HERE THEY COMBINED WITH THE ORECCHIETTE RESULTING IN A SUCCULENT RECIPE. THIS SHAPE IS THE IDEAL SHAPE TO FULLY FIT TOGETHER WITH THE RICH SEASONING AND THE TEXTURE. THE FAMOUS SHAPE IS THE SHELL. BOIL THE ORECCHIETTE IN THE VERY SAME WATER IN WHICH YOU COOKED THE BROCCOLI, AS THE APULIAN RECIPE OF ORECCHIETTE WITH TURNIP TOPS COMMANDS. DON’T COOK THE TURNIP TOO LONG, THAT SO THEY REMAIN CRUCNHY. THIS RECIPE TURNS THIS VEGETABLE TASTY AND APPETIING FOR THOSE WHO DON’T WANT TO EAT BROCCOLI.

INGREDIENTS

  • 320 g ORECCHIETTE
  • 300 g FRESH BROCCOLI 
  • 300 g SAUSAGE
  • 40 g WHITE WINE
  • 1 CLOVE of GARLIC
  • 2 SPRIGS of THYME
  • 1 SPRIG of ROSEMARY
  • 30 g EXTRA VIRGIN OLIVE OIL
  • BLACK PEPPER, just enough
  • FINE SALT, just enough

At first, boil a pot full of salty water. Remove the tops from the broccoli, throw them in the pot of heated water and cover it. Cook the vegetables for around 6-7 minutes and in the meantime proceed with the other ingredients. Finely mince thyme and rosemary. Remove the sausage’s peel; take it apart with a fork. Pour the olive oil into a large pan and let the garlic clove, then add the sausage. Wait a couple of seconds and add the aromatic herbs; simmer the meat with withe wine. Use a skimmer to catch the cooked broccoli and slowly put them in pot the sausage. Let it cook for around 3-4, remove the garlic. Let the water where you cooked the broccoli reach boiling point and then drop the pasta. Let it cook. When pasta is ready drain it using a skimmer and throw it into the broccoli and sausage seasoning. Add some drops of cooking water with the last orecchiette and merge everything together for a couple of minutes in the pan. The broccoli and sausage are ready, add some sprinkles of aromatic herbs and serve it

Buon appetito!

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