A first course that highlights the simplicity of Mediterranean tradition, enriched by the bold character of Pecorino Romano DOP. The sweetness of the broccoli embraces the pasta, while a shower of pecorino creates an intense and enveloping flavor combination. For a unique touch, accompany this recipe with Chestnut Honey, whose sweet-bitter note will enhance the cheese's savoriness and the freshness of the vegetables.
Bring a large pot of salted water to a boil.
Trim the broccoli, divide them into florets, and wash them under running water.
Add the broccoli florets to the boiling water and cook for about 6 minutes.
In the same water, add the orecchiette and cook for another 6 minutes (or until al dente, checking the pasta instructions).
In a large pan, heat the extra virgin olive oil with the crushed garlic clove and chili pepper.
Drain the pasta and broccoli, reserving a little cooking water.
Sauté the pasta and broccoli in the pan with the oil, adding a ladle of cooking water to blend.
Remove from heat and add the grated Pecorino Romano, stirring well to mix.
Serve immediately, finishing each plate with an extra sprinkle of pecorino and, for a gourmet touch, a drizzle of chestnut honey on the side of the plate.
Consume immediately after preparation. In the refrigerator, stored airtight, it keeps for up to 1 day. Freezing is not recommended.
Italia, Sicilia
| Energy (kcal) | 76.25 |
| Carbohydrates (g) | 3.21 |
| of which Sugars (g) | 3.21 |
| Fat (g) | 5.37 |
| of which Saturates (g) | 1.62 |
| Protein (g) | 3.23 |
| Fiber (g) | 1.58 |
| Sale (g) | 0.46 |
