Orecchiette con Broccoletti
De traditionele versie van deze klassieke pasta uit Puglia wordt gemaakt met “cime di rapa” of rapini. Die zijn licht bitter van smaak en zelden te vinden bij de Belgische groenteboer. Je kan ze vervangen door broccoli of broccolini. Iets flauwer van smaak maar visueel lijken ze op elkaar.
Het leven is gemakkelijk: elimineer de saucisse en ansjovis en deze pasta is vegetarisch!
HOOFDGERECHT
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Orecchiette con Broccoletti
The traditional version of this classic pasta from Puglia is made with cime di rapa, also known as rapini. Slightly bitter in flavor, they’re rarely found at the average Belgian greengrocer. Broccoli or broccolini make a good substitute instead — a little milder in taste, but visually very similar.
Life is easy: eliminate the sausage and anchovies, and this pasta becomes vegetarian!
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14 oz (400 g) orecchiette
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1 red bell pepper
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2 cloves garlic
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9 oz (250 g) fennel sausage
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1 tsp of lemon zest
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1 bouillon cube
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Sea salt & black pepper
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14 oz (400 g) broccoletti
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3 shallots
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6 anchovy fillets
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½ cup (40 g) breadcrumbs
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2 oz (60 g) pecorino cheese
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¼ cup (60 ml) white wine
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Olive oil
1. Cook the orecchiette in water with the bouillon cube.
2. Thinly slice the shallots and garlic. Cut the bell pepper into strips. Trim the tough ends off the broccoletti stems and cut into pieces.
3. Remove the sausage meat from its casing. Fry the meat in a pan until crispy. Remove from the pan and set aside.
4. In the same pan, melt the anchovies in a little olive oil. Add the shallots, garlic, and red bell pepper and sauté. Add the broccoletti and cook briefly. Return the cooked sausage meat to the pan. Season with salt and pepper. Deglaze with the white wine.
5. Meanwhile, toast the breadcrumbs in olive oil until golden brown. Set aside.
6. Drain the pasta, reserving some of the cooking water. Add the orecchiette to the sauce. Add a little pasta water until you get a smooth, glossy sauce.
7. Grate lemon zest over the dish.
8. Serve the pasta with grated pecorino and the pangrattato (=toasted breadcrumbs).
© Mathilde De Wit, 2025