Orecchiette with broccoli is a typical dish of Apulian cuisine. The pasta is dressed with a delicious green broccoli sauce and enriched with crispy diced lard. The dish is finished with a generous sprinkling of grated pecorino cheese. A tasty and simple first course to prepare.
Boil the cauliflower or broccoli until very al dente
Drain and cut into florets, removing the toughest parts
Sauté the lard in the oil and remove it from the pan
Add the cauliflower or broccoli and sauté to season
Cook the orecchiette al dente, drain them and toss them in the pan with the cauliflower, add the lard and sprinkle with pecorino
Italy, 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 |
