Orecchiette al Cavolfiore (Little ears of pasta with broccoli: panchetta or mushrooms)

Orecchiette al Cavolfiore

This has always been one of my favourite pasta dishes. I remember, when I was younger, begging my dad to cook it for me all the time. I would take forever eating it, making sure each 'little ear' was filled with a small piece of broccoli and crispy pancetta. For this dish the 'little ears' are cooked in the water from the broccoli, absorbing both its nutrients and delicious flavour. 

Serves: 2

200g Orecchiette pasta

Handful of small broccoli florets

2 garlic cloves

Olive oil

Sea salt and black pepper

Chili flakes

Grated Pecorino cheese

V: Handful mushrooms, diced

M: 1-2 slices of pancetta or streaky bacon, diced

Cook the broccoli in a large pan of salted boiling water for a few minutes, then lift out with a slotted spoon and set aside.

Put the Orecchiette pasta in the same pan and cook until al dente. 

V: Meanwhile, gently fry the mushrooms in a little olive oil. Add the garlic and a few chili flakes, when it starts to brown, stir in half of the broccoli. Season with black pepper.

M: Meanwhile, gently fry the pancetta in a little olive oil until crispy. Add the garlic and a few chili flakes, when it starts to brown, stir in the rest of the broccoli. Season with black pepper.

Drain the Orecchiette, pour the broccoli and pancetta or mushrooms on top, removing the garlic first, and sprinkle with cheese.