Orecchiette with broccoli is a typical dish from Apulian cuisine. The pasta is dressed with a delicious green broccoli sauce and enriched with crispy diced lard. The dish is completed with a generous sprinkle of grated pecorino cheese. A tasty and simple first course to prepare.
Boil the cauliflower or broccoli until very al dente
Drain and divide into florets, removing the hardest parts
Sauté the lard with the oil and remove it from the cooking base
Add the cauliflower and let it absorb the flavors
Cook the orecchiette al dente, drain them, and toss them in a pan with the cauliflower, add the lard, and sprinkle with pecorino
Italia, Puglia
| Energy (kcal) | 268.66 |
| Carbohydrates (g) | 31.79 |
| of which Sugars (g) | 2.23 |
| Fat (g) | 12.26 |
| of which Saturates (g) | 3.99 |
| Protein (g) | 8.78 |
| Fiber (g) | 2.01 |
| Sale (g) | 0.12 |
