In the realm of culinary delights, there exists a dish that captivates the taste buds and transports diners to a realm of pure bliss. Orecchiette and broccoli crisp, a culinary marvel that blends the rustic charm of orecchiette pasta with the vibrant freshness of broccoli, roasted to crispy perfection. This delectable dish is not merely a meal; it's an experience, a symphony of flavors that dances on the palate, leaving a trail of satisfaction that lingers long after the last bite. As you embark on this culinary journey, let us guide you through the steps of creating this masterpiece, ensuring that your orecchiette and broccoli crisp becomes a dish that you'll treasure for years to come.
Here are our top 9 tried and tested recipes!
ORECCHIETTE WITH SAUSAGE AND BROCCOLI
This orecchiette pasta dish is packed with flavor and quick to make -- and the whole family gobbles it up, broccoli and all.
Provided by Jennifer Segal, adapted from
Categories Dinner
Time 30m
Yield 4-6
Number Of Ingredients 10
Steps:
- Bring a large pot of salted water to a boil. Add the orecchiette and cook according to package instructions.
- Meanwhile, in a large skillet, heat 1 tablespoon of the olive oil over medium high heat. Crumble the sausage into the skillet and cook, breaking apart with a spoon, until lightly browned, 5-6 minutes. Reduce the heat to medium and add the garlic; cook for 1 minute more.
- Add the remaining 4 tablespoons of olive oil, chicken broth, broccoli, salt and red pepper flakes. Cook, stirring frequently and scraping the bottom of the pan to release the flavorful brown bits, until the broccoli is tender-crisp, 3-4 minutes. Stir in the butter until melted and simmer for a few minutes to reduce and concentrate the sauce.
- Drain the pasta well and place back in the pasta pot. Add the sausage and broccoli mixture, along with half of the cheese, and toss to blend. Taste and adjust seasoning. Transfer to a serving platter or individual bowls and pass the remaining grated cheese at the table.
- Freezer-Friendly Instructions: This dish can be frozen for up to 3 months and reheated on the stovetop. If the dish has dried out a bit in the freezer, add a little water or broth while reheating. Just take care only to reheat it and not continue to cook it.
Nutrition Facts : Calories 624, Fat 28 g, Carbohydrate 64 g, Protein 29 g, SaturatedFat 10 g, Sugar 3 g, Fiber 2 g, Sodium 692 mg, Cholesterol 51 mg
SPICY ORECCHIETTE WITH BROCCOLI
Broccoli adds a slight sweetness to this spicy vegetarian dish.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains
Time 30m
Number Of Ingredients 7
Steps:
- In a large pot of boiling salted water, cook pasta until al dente. Reserve 1/2 cup pasta water; drain pasta and return to pot.
- While pasta is cooking, heat oil in a large skillet over medium. Add garlic and red-pepper flakes; cook, stirring occasionally, until garlic is golden, 1 to 2 minutes. Add broccoli and 1/2 cup water; season with salt and pepper. Cover and cook until broccoli begins to soften, about 8 minutes. Uncover and continue to cook until water has evaporated and broccoli is crisp-tender, 1 to 2 minutes more.
- To pasta in pot, add broccoli mixture, Parmesan (reserving some for later), and enough pasta water to create a thin sauce that coats pasta. Serve sprinkled with remaining Parmesan.
Nutrition Facts : Calories 438 g, Fat 11 g, Fiber 4 g, Protein 18 g
BROCCOLI WITH ORECCHIETTE
Steps:
- With food processor running, drop in garlic and finely chop.
- Cook garlic in oil in a heavy medium saucepan over medium-high heat, stirring occasionally, until golden, about 1 minute. Add broccoli, water, red-pepper flakes, 1/2 teaspoon salt, and 1/4 teaspoon pepper and cook, covered, stirring occasionally, until broccoli is very tender and almost all of liquid has evaporated, 12 to 15 minutes. Stir in cheese until melted.
- Meanwhile, cook orecchiette in a pasta pot of boiling salted water (2 tablespoon salt for 6 quarts water) until al dente. Reserve 1 cup cooking water, then drain pasta.
- Toss pasta with broccoli and 1/2 cup reserved cooking water. Season with salt and thin sauce with more cooking water if desired. Serve with cheese for sprinkling.
BROCCOLI WITH ORECCHIETTE
Broccoli, garlic, and olive oil add nutrients to a dish of pasta that's easy to whip up on a busy weeknight.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains
Number Of Ingredients 7
Steps:
- Bring a large stockpot of water to a boil. Add pasta, and cook until al dente, stirring occasionally to keep the pasta from sticking, about 8 minutes. Transfer to a colander to drain, reserving 1/2 cup cooking liquid. Set pasta aside.
- Heat 1 teaspoon olive oil in a large skillet over medium heat. Add garlic; saute until golden, stirring to avoid burning, about 2 minutes. Add broccoli and reserved cooking liquid; cook, stirring, until broccoli is tender and bright green, about 3 minutes. Add the salt, and season with pepper. Remove from heat.
- Add reserved pasta to pan, and toss well to coat. Transfer to four serving bowls; drizzle each with 1/2 teaspoon olive oil, and garnish each serving with 1 1/2 teaspoons grated pecorino cheese.
Nutrition Facts : Calories 284 g, Cholesterol 4 g, Fat 5 g, Protein 12 g, Sodium 801 g
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.
NICOLE KIDMAN'S CRISPY ORECCHIETTE WITH BROCCOLI, PINE NUTS &
Make and share this Nicole Kidman's Crispy Orecchiette With Broccoli, Pine Nuts & recipe from Food.com.
Provided by Vamy7913
Categories < 30 Mins
Time 25m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- cook pasta according to package directions, rinse & drain.
- in a 12 inch skillet heat 3 tablespoons oil over medium-high heat until skillet is hot, add half the cooked pasta and cook until medium brown on the outside-about 3 minutes. Stir pasta, then cook until browned on the other side. With slotted spoom return pasta to saucepot.
- Repeat with the remaining pasta and 3 more tablespoons of oil. Cover saucepot to keep warm.
- In the same skillet heat remaining 1 tablespoon of oil on medium. Add broccoli & garlic and cook 5 minutes, stirring constantly. Add wine, lemon juice, 1/4 teaspoon salt and 1/8 teaspoon pepper and cook until broccoli is tender crisp about 3 minutes longer.
- Add broccoli mixture, vinegar, butter & pine nuts to pasta in saucepot and toss on medium heat until butter melts.
- Add half of the parmesan cheese and toss to combine.
- Spoon into 4 warm bowls.
- Serve with additional pepper and remaining parmesan cheese.
Nutrition Facts : Calories 927.8, Fat 50.1, SaturatedFat 12.2, Cholesterol 35.4, Sodium 310.5, Carbohydrate 94.7, Fiber 4.3, Sugar 3.2, Protein 25.7
ORECCHIETTE AND BROCCOLI CRISP
Orecchiette pasta is combined with broccoli, toasted pine nuts, and Parmesan cheese, then broiled until crisp and golden. Great comfort food!
Provided by Lisa M
Categories Italian Recipes
Time 35m
Yield 4
Number Of Ingredients 11
Steps:
- Preheat your oven's broiler. Lightly butter a 9x13 inch baking dish.
- Bring a large pot of lightly salted water to a boil. Add pasta, cook for 8 minutes, then stir in broccoli, and cook 3 minutes more. Drain and return to the pot.
- Meanwhile, heat the olive oil over medium heat, and stir in the garlic. Cook and stir until the garlic has turned golden-brown, about 3 minutes. Pour in white balsamic vinegar, chicken broth, salt, and pepper. Bring to a boil, then pour over the drained pasta and broccoli. Stir in the butter, pine nuts, and half of the Parmesan cheese, then pour into the prepared baking dish. Sprinkle with remaining cheese.
- Broil in preheated oven until the cheese has crisped and turned golden brown, about 4 minutes.
Nutrition Facts : Calories 797.2 calories, Carbohydrate 94.3 g, Cholesterol 63.4 mg, Fat 36.5 g, Fiber 7.5 g, Protein 27.5 g, SaturatedFat 16 g, Sodium 614.9 mg, Sugar 5.6 g
ORECCHIETTE WITH ANCHOVIES & PURPLE SPROUTING BROCCOLI
This humble southern Italian dish spiked with chilli and lemon juice is topped with fried breadcrumbs for added crunch
Provided by Cassie Best
Categories Main course
Time 25m
Number Of Ingredients 8
Steps:
- Cook the orecchiette following pack instructions. Meanwhile, heat 3 tbsp of the olive oil and 1 tbsp of the oil from the anchovies in a frying pan. Add the garlic and chilli, and sizzle for 3-4 mins until the garlic is just starting to turn golden. Add the anchovies and lemon juice, and cook for 1-2 mins more until the anchovies melt into the sauce. Put the remaining olive oil, breadcrumbs and lemon zest in another frying pan, stir together and cook until crisp.
- When the pasta has 4-5 mins to go, add the broccoli to the pan. When cooked, drain, reserving a cup of the pasta water, then add to the frying pan with the garlic and anchovies. Stir and cook over a low heat for a further 2 mins, adding a splash of pasta water if it looks dry. Season, then serve in pasta bowls with the lemony crumbs sprinkled over the top.
Nutrition Facts : Calories 624 calories, Fat 27 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 76 grams carbohydrates, Sugar 4 grams sugar, Fiber 6 grams fiber, Protein 21 grams protein, Sodium 1.5 milligram of sodium
ORECCHIETTE WITH CHICKPEAS AND BROCCOLI RABE
A rustic but healthy pasta dish. Can be made vegan, or with a bit of grated parmesan on top for good measure.
Provided by BusyBeeHoneyBee
Categories Beans
Time 30m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Heat oil in a Dutch oven over medium-high heat; add chickpeas and saute 2 minutes or until they're just beginning to brown.
- Add garlic and crushed red pepper and saute 30 seconds.
- Add broccoli rabe and vegetable broth to pan; bring to a simmer and cook 3 minutes or until broccoli rabe is crisp-tender.
- Stir in hot pasta and salt; cook 2 minutes or until heated throughout.
- Divide among 4 shallow bowls, and top with parmesan cheese if desired.
Nutrition Facts : Calories 682.2, Fat 11.4, SaturatedFat 1.7, Cholesterol 1.8, Sodium 1033.2, Carbohydrate 120.5, Fiber 10.4, Sugar 4.6, Protein 24.2
Tips:
- For the best orecchiette, use fresh pasta if you can find it. Dried orecchiette will also work, but it will need to be cooked for a few minutes longer.
- If you don't have broccoli rabe, you can use regular broccoli or another type of leafy green, such as kale or spinach.
- To make the breadcrumbs, use a food processor or a blender to finely grind the bread.
- If you don't have grated Parmesan cheese, you can use another type of hard cheese, such as Pecorino Romano or Asiago.
- To make the dish vegan, omit the cheese and use a plant-based butter or oil instead.
Conclusion:
This orecchiette and broccoli crisp is a delicious and easy-to-make dish that is perfect for a weeknight meal. The combination of orecchiette, broccoli, breadcrumbs, and cheese is a classic Italian flavor combination that is sure to please everyone at the table. Whether you are serving it as a main course or a side dish, this dish is sure to be a hit.
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