Hello everybody, it’s Drew, welcome to our recipe page. Today, I’m gonna show you how to make a distinctive dish, orecchiette with broccoli, tomatoe & ricotta. One of my favorites food recipes. This time, I will make it a little bit unique. This will be really delicious.
Orecchiette is a kind of pasta made with remilled durum wheat semolina, water and salt. A type of pasta perfect for all vegan people. Add the tomatoes and broth to the broccoli and bring to a simmer.
ORECCHIETTE with BROCCOLI, TOMATOE & RICOTTA is one of the most favored of current trending foods on earth. It’s appreciated by millions daily. It’s simple, it’s quick, it tastes delicious. ORECCHIETTE with BROCCOLI, TOMATOE & RICOTTA is something which I have loved my whole life. They’re fine and they look wonderful.
To get started with this particular recipe, we have to prepare a few ingredients. You can have orecchiette with broccoli, tomatoe & ricotta using 8 ingredients and 4 steps. Here is how you can achieve that.
The ingredients needed to make ORECCHIETTE with BROCCOLI, TOMATOE & RICOTTA:
- Prepare 400 grams (14 oz) broccoli, cut into florets
- Take 500 grams (1lb 2 oz) orrechiette or any pasta desired
- Take 4 tbsps. olive oil
- Get 2 clove garlic, finely chopped
- Prepare 250 grams (9 oz) cherry tomatoes
- Get 200 grams (7 oz) ricotta, crumbled
- Prepare 1 salt and freshly ground black pepper
- Get 1/4 cup grated parmesan
The traditional dish from Puglia is called orecchiette alle This is my latest version of our family favorite pasta. A new fantastic Italian regional orecchiette pasta recipe with anchovies, broccoli & sundried tomatoes, easy to prepare with simple ingredients that you can find in our website Vorrei. Add the tomatoes and broccoli and heat. Stir in the drained pasta; season with salt, if desired, and pepper and serve, sprinkled with cheese, if desired.
Instructions to make ORECCHIETTE with BROCCOLI, TOMATOE & RICOTTA:
- Bring a medium saucepan of salted water to the boil. Cook the broccoli for 5 minutes, until tender. Drain and set aside.
- Bring a large pot of water to the boil. Add a tablespoon of salt and a splash of oil. Cook the pasta according to the packet directions, until al dente. Drain and return to the pan.
- Meanwhile, heat the oil in a large frying pan over low-medium heat. Add the garlic and saute until softened. Add the tomatoes and cook for 2 minutes, until just softened. Add the broccoli and cook for a further 1-2 minutes, until heated through. Add the ricotta and toss to combine. Season with salt and pepper.
- Add pasta and toss to coat. Serve with parmesan. Serve hot. Serves 4.
Try Jamie's Baked ricotta and tomato orecchiette with broccoli, fresh oregano and chilli - delicious fresh flavours for a brilliant lunch or dinner. Add the pasta to the boiling water and cook for. Add the anchovies, the sun-dried tomatoes and the capers to the pan. Cook the Orecchiette in salted water until they are Al. Add the broccoli rabe to the pan.
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