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Apulian Orecchiette and Broccoli Salad

Apulian Orecchiette and Broccoli Salad

Phoebe Green
A delightful fusion of Southern Italian flavors, this Apulian Orecchiette and Broccoli Salad captures the essence of the region with its simple, rustic ingredients brought together in a harmonious dance of textures and tastes. Perfect as a refreshing side or a light main course, this dish combines the earthy sweetness of freshly harvested broccoli with the nutty allure of aged Pecorino, all nestled within delicate, handmade orecchiette pasta.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Course Salad
Cuisine Italian
Servings 4 bowls
Calories 418 kcal

Equipment

  • 1 Large pot
  • 1 Colander
  • 1 Large mixing bowl
  • 1 Chef's Knife
  • 1 Cutting board
  • 1 Wooden spoon
  • 1 Grater

Ingredients
 
 

  • 9 ounces Orecchiette pasta Preferably handmade or from a good brand
  • 10.5 ounces Broccoli florets Fresh and organic
  • 3 tablespoons Extra virgin olive oil Cold-pressed
  • 1 cup Cherry tomatoes Halved, preferably heirloom
  • 2 ounces Pecorino Romano Finely grated
  • 1 clove Garlic Minced
  • 1 pinch Chili flakes Optional, for a hint of spice
  • 1 pinch Salt To taste
  • 1 pinch Black pepper Freshly ground, to taste

Instructions
 

  • Bring a large pot of salted water to a boil. Add the orecchiette and cook for 8-10 minutes until al dente, stirring occasionally. Listen for the bubbling simmer of the water and look for slightly firm pasta for the perfect doneness.
  • In the final 3 minutes of pasta cooking, add the broccoli florets to the pot. Experience the vibrant green colors bloom and the aroma of fresh broccoli.
  • When cooked, drain the pasta and broccoli using a colander and rinse briefly under cold water to stop the cooking process.
  • In a large mixing bowl, combine the orecchiette, broccoli, cherry tomatoes, garlic, chili flakes, salt, and pepper. Drizzle with olive oil and toss until well mixed. The vegetables should glisten slightly from the oil.
  • Add grated Pecorino Romano and gently toss again to combine.

Notes

To elevate the flavor, try using truffle oil instead of olive oil for a luxurious twist. For a vegan version, replace Pecorino Romano with nutritional yeast.

Nutrition

Calories: 418kcalCarbohydrates: 55gProtein: 15gFat: 16gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gCholesterol: 15mgSodium: 213mgPotassium: 475mgFiber: 4gSugar: 4gVitamin A: 712IUVitamin C: 75mgCalcium: 205mgIron: 2mg
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