Puglia is the heel of the boot-shaped Italian peninsula. Luca and I often choose this region as a destination for our holidays. It is a sun-kissed land…the food and the vegetables that grow from the earth are simply divine! I really love to go there. Few days ago I found in Joburg the biggest Italian retail store in South Africa, Super Sconto. As you can imagine, I felt like a child in Disneyland!
So today here’s for you one of the most famous Pugliese dishes: orecchiette!
- 400g orecchiette
- 300g broccoli
- 150g cherry tomatoes
- Pine nuts, a fistful
- 1 garlic clove
- 2 anchovies
- Dried chopped chili
- Extra virgin olive oil
Bring a large saucepan of salted water to a boil.
Boil broccoli for 10 minutes then add orecchiette and cook together for 9-10 minutes.
Meanwhile, heat 6-7 tbsp of olive oil in a pan. Cook the crushed garlic clove, chopped chili and the anchovies for 2-3 minutes over a low flame then add the cherry tomatoes cutted in half. Cook for 7-8 minutes. Salt to taste.
Toast the pine nuts in a small pan for few minutes until golden.
Drain broccoli and orecchiette using a colander and put into the other pan.
Add the pine nuts and cook over a high flame for 30 seconds.