Best 4 Orecchiette With Pancetta And Broccoli Recipes
Orecchiette with Pancetta and Broccoli: A Delightful Italian Treat
Originating from the sun-kissed region of Puglia, Italy, orecchiette with pancetta and broccoli is a delectable symphony of flavors that embodies the essence of Italian cuisine. This traditional dish features tender orecchiette pasta, crispy pancetta, vibrant broccoli florets, and a medley of aromatic herbs, all harmoniously united in a luscious sauce. Experience the magic of orecchiette, shaped like little ears, as they dance playfully on your palate, complemented by the savory smokiness of pancetta and the earthy sweetness of broccoli. Each bite reveals a delightful burst of flavors, enhanced by the vibrant acidity of tomatoes and the subtle warmth of garlic and chili flakes. Discover the authentic taste of Italy with this orecchiette recipe, along with variations that cater to diverse preferences, including a vegetarian option and a creamy rendition with the addition of burrata cheese. Embark on a culinary journey to the heart of Puglia and savor the rustic charm of orecchiette with pancetta and broccoli.
ORECCHIETTE WITH PANCETTA, PUMPKIN, AND BROCCOLI RABE
Steps:
- Preheat oven to 375 degrees F.
- Toss the pumpkin with olive oil and salt and place in a single layer on a sheet tray and bake in the oven until soft, about 20 minutes. Remove from oven and reserve.
- Bring a large pot of well-salted water to a boil. Set up a bowl of well-salted ice water.
- Drop the broccoli rabe into the pot of boiling water, swirl it around, remove from the water, and immediately plunge into the salty ice water. Reserve the boiling water to cook the pasta in. Remove the broccoli rabe from the ice water, squeeze out excess water, and reserve.
- Coat a large saute pan with olive oil and add the pancetta and crushed red pepper. Bring the pan to a medium heat and cook the pancetta until brown and crispy. When the pancetta is brown and crispy add the roasted squash and about 3/4 cup of the broccoli rabe cooking water. Simmer until the water reduces by half.
- Add the orecchiette to the reserved boiling broccoli rabe water and cook until the pasta is al dente, about 1 minute less than the cooking time says on the box.
- Remove the pasta from the water and add to the pan with the pancetta and squash. Add the broccoli rabe and about a 1/2 cup of the pasta cooking water. Cook until the water has evaporated and the sauce clings to the pasta. Drizzle with olive oil and sprinkle with the grated Parmigiana. Toss or stir vigorously.
- Divide the pasta between 2 serving dishes, sprinkle with a little more grated parm, and top with toasted green pumpkin seeds.
- Delicioso!!
ORECCHIETTE WITH PANCETTA, PUMPKIN AND BROCCOLI RABE
Steps:
- Preheat the oven to 375 degrees F. Toss the pumpkin with olive oil and salt and place in a single layer on a sheet tray. Bake in the oven until soft, about 20 minutes. Remove from the oven and reserve.
- Bring a large pot of well-salted water to a boil. Set up a bowl of well-salted ice water. Drop the broccoli rabe into the pot of boiling water, swirl it around, remove it from the water and immediately plunge into the salty ice water. Reserve the boiling water. Remove the broccoli rabe from the ice water, squeeze out the excess water and reserve.
- Coat a large saute pan with olive oil and add the pancetta and red pepper flakes. Bring the pan to medium heat and cook the pancetta until brown and crispy. Add the roasted pumpkin and about 3/4 cup of the broccoli rabe cooking water. Simmer until the water reduces by half, about 2 minutes.
- Meanwhile, add the orecchiette to the reserved boiling broccoli rabe water and cook until al dente, about 1 minute less than the cooking time says on the box. Remove the pasta from the water and add to the pan with the pancetta and pumpkin. Add the broccoli rabe and about 1/2 cup of the pasta cooking water. Cook until the water has evaporated and the sauce clings to the pasta, about 1 minute. Drizzle with olive oil and sprinkle with the grated parmigiana. Toss vigorously.
- Divide the pasta among dishes, sprinkle with a little more grated parm and top with the roasted green pumpkin seeds.
ORECCHIETTE WITH PANCETTA AND BROCCOLI
Steps:
- Cook orecchiette in a pasta pot of boiling salted water (2 tablespoons salt for 6 quarts water) until al dente.
- While pasta cooks, heat butter and oil with garlic in a 12-inch heavy skillet over medium-high heat until garlic starts to sizzle. Add nuts and cook, stirring, until pale golden. Discard garlic and stir in pancetta and scallions, then cook 1 minute. Stir in broccoli and 1/4 teaspoon each of salt and pepper and cook over high heat, stirring, 4 minutes.
- Reserve 1/2 cup pasta-cooking water, then drain pasta and stir into broccoli mixture. Add some of reserved water to moisten if needed.
ORECCHIETTE, BROCCOLI
It is important to cut the broccoli flowerets into pieces small enough to fit into the hollow of the orecchiette.
Provided by Rose Gray
Number Of Ingredients 7
Steps:
- Cut the broccoli into small flowerets and the pancetta into matchsticks. Peel and finely slice the garlic and crumble the chiles. Grate the Parmesan.
- Cook the broccoli in boiling salted water until soft.
- In a thick-bottomed pan, heat the olive oil, add the pancetta and garlic, and cook until soft but not crisp. Add the broccoli and chiles and season. Stir over gentle heat for a few minutes.
- Cook the orecchiette in boiling salted water until al dente. Drain, and add to the broccoli. Mix well, and serve with Parmesan.
Tips:
- Use fresh, high-quality ingredients. This will make a big difference in the flavor of your dish.
- Don't overcrowd the pan. If you do, the orecchiette will not cook evenly.
- Cook the orecchiette al dente. This means that it should be cooked through but still have a slight bite to it.
- Save some of the pasta cooking water. This can be used to thin out the sauce or to make it more flavorful.
- Season the dish to taste. Don't be afraid to add more salt, pepper, or other spices to your liking.
- Serve the dish immediately. This is when it is at its best.
Conclusion:
Orecchiette with pancetta and broccoli is a delicious and easy-to-make dish that is perfect for a weeknight meal. It is also a great way to use up leftover broccoli. With its simple ingredients and bold flavors, this dish is sure to please everyone at the table. So next time you are looking for a quick and easy meal, give orecchiette with pancetta and broccoli a try. You won't be disappointed!
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