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Orecchiette broccoli e salsiccia
Welcome to a delicious culinary adventure! Today we take you to the magical world of Italian cuisine and present you a deliciously simple yet refined dish: Orecchiette with broccoli and salsiccia. This delicate pasta creation perfectly combines the flavors of hearty seasoned Italian sausage, fresh broccoli and al dente cooked orecchiette pasta. A real treat that will transport you straight to the sunny atmosphere of Italy!
Before diving into the kitchen, it is worth taking a brief look at the history of this dish. Originally, orecchiette pasta comes from Puglia, a region in the south of Italy. The name “orecchiette” means “little ears” in Italian and refers to the characteristic shape of the pasta. The locals began to combine this delicious pasta with the best vegetables and meats of their region, and the tasty combination of broccoli and salsiccia was born.
Now let’s take a look at the delicious recipe for orecchiette with broccoli and salsiccia:
Ingredients list
- 320 g orecchiette
- 300 g broccoli florets
- 300 g salsiccia (Italian sausage)
- 1 clove garlic
- 30 g olive oil extra virgin
- 40 ml dry white wine
- 1 sprig rosemary
- 1 sprig thyme
- salt q.b.
- peper q.b.
Equipment
Directions
- First, bring a pot of well-salted water to a boil. Briefly wash the broccoli florets under running water. Then cut them into bite-sized pieces and put them into the boiling water for about 6 minutes.300 g broccoli florets
- In the meantime, finely chop the thyme and rosemary. Remove the skin from the salsiccia and cut into coarse pieces.300 g salsiccia (Italian sausage), 1 sprig rosemary, 1 sprig thyme
- Heat the olive oil in a large pan and briefly sauté the peeled garlic. Add the salsiccia and the chopped herbs and sauté briefly. Then deglaze with the white wine.1 clove garlic, 30 g olive oil extra virgin, 40 ml dry white wine
- Remove the cooked broccoli from the pot with a skimmer and add it to the salsiccia in the pan. Simmer on low heat for 4 minutes, then remove the garlic with kitchen tongs and season with a pinch of black pepper and salt.
- Meanwhile, bring the water in which the broccoli was cooked to the boil again. Add the orecchiette and cook until al dente. Then remove them with a slotted spoon and add them directly to the broccoli-salsiccia sauce. If necessary, add another ladle of pasta water, mix everything thoroughly and simmer for a few minutes more.320 g orecchiette
- Finally, arrange on deep plates, serve hot and enjoy!Buon appetito!
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