Orecchiette with broccoli raab

697 Views
 
MASTERY Level
30 min
698 Views
 
MASTERY Level
4 People
30 min
INGREDIENTS for 4 people

11.5 oz Barilla Orecchiette

9 oz broccoli raab, trimmed

2 anchovy fillet in oil

1 hot chili

1 clove garlic

4 tbsp extra virgin olive oil

salt to taste

Freshly ground pepper to taste

2 oz matured Ricotta

Preparation

Clean the broccoli raab by removing almost all of the toughest outer layers of the stalk.

In a large pan simmer three tbsp of oil, the garlic cut in thin slices, the whole chili and two anchovy fillets, then add three or four spoons of water. When they anchovies have melted, remove the pan from the heat.

In the meantime, in a large pot heat up the water for the Orecchiette

When it reaches a boil, add coarse salt and pour in the pasta.

After about 7-8 minutes add the broccoli raab and finish cooking together.

A couple of minutes before draining the Orecchiette, heat up the mixture previously prepared.

Drain the Orecchiette, if possible using a fine strainer, to hold all the little pieces of the broccoli raab. Pour in a pan with the anchovy sauce and stir thoroughly.

Flavor with some freshly ground pepper, top with the matured Ricotta and serve immediately.

 

Spring Dry Eggs free Short
APPEAREANCE
IS IMPORTANT TOO

SOME TECHNIQUES TO PLATE LIKE A REAL CHEF .

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