A first course that highlights the simplicity of Mediterranean tradition, enriched by the strong 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 saltiness of the cheese and the freshness of the vegetables.
Bring plenty of salted water to a boil in a large pot.
Clean the broccoli, divide into florets and wash under running water.
Pour the broccoli florets into 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 clove of garlic and the 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, mixing well to cream.
Serve immediately, finishing each plate with an extra sprinkle of pecorino and, for a gourmet pairing, a drizzle of chestnut honey on the side of the plate.
Consume immediately after preparation. In the refrigerator, hermetically sealed, it can be kept for a maximum of 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 |
