Recipe for Orecchiette with Broccoli, Pecorino, and Lardo
Prepare Orecchiette with Broccoli, Pecorino, and Lardo for an authentic Italian dish with a crunchy twist. The combination of crispy broccoli, salty lardo, and grated pecorino cheese creates a delicious harmony. Add toasted bread crumbs for an extra crunch.
Ingredients
- 400 g Orecchiette
- 400 g Broccoli green
- 70 g Lardo diced
- 2 tablespoons Olive oil extra virgin
- 5 tablespoons Pecorino cheese grated
- Salt to taste
Instructions
- In a pot, bring salted water to a boil.
- Add the previously cleaned and divided broccoli florets, letting them cook until they are al dente.
- Drain the broccoli, keeping some of the cooking water, and remove the tougher parts.
- In a large pan, heat the olive oil and brown the diced lardo until crispy.
- Remove the lardo from the pan and set it aside.
- Add the broccoli to the same pan and let them flavor in the oil aromatized by the lardo.
- Meanwhile, cook the orecchiette in plenty of salted water until al dente.
- Drain the orecchiette, keeping some of the cooking water, and sauté them in the pan with the broccoli.
- Add the browned lardo to the orecchiette and gently mix.
- Sprinkle with plenty of grated pecorino cheese before serving.
Notes
To add a crunchy twist to the recipe, sprinkle toasted bread crumbs over the orecchiette before serving. To do this, toast finely chopped stale bread in a pan with a drizzle of oil until golden and sprinkle them on the finished dish to add texture and flavor.