Orecchiette with Guanciale, Broccoli, and Anchovies
Category: Pasta Dishes
Servings: 4
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
A classic from the heart of Southern Italy, Orecchiette with Guanciale, Broccoli, and Anchovies is a flavor-packed dish that combines the crispness of guanciale, the subtle bitterness of broccoli, and the delicate saltiness of anchovies, all enveloped in a luscious olive oil sauce. The unique texture of the orecchiette pasta pairs perfectly with this combination, creating a comforting meal with every bite. Let’s dive into making this savory Italian masterpiece!
Ingredients
| Ingredient | Quantity |
|---|---|
| Orecchiette | 400g |
| Broccoli | 750g |
| Guanciale (Italian cured pork cheek) | 120g |
| Anchovies in oil | 2 fillets |
| Garlic | 1 clove |
| Extra virgin olive oil | To taste |
| Fine salt | To taste |
| Freshly ground black pepper | To taste |
Instructions
-
Prepare the Broccoli:
Begin by washing and trimming the broccoli. Cut it into small florets to ensure even cooking. Place them aside. -
Boil the Water:
Fill a large pot with water for both the pasta and the broccoli. Bring it to a boil over medium-high heat, adding salt once it begins to simmer. -
Cook the Guanciale:
Heat a large skillet over medium heat and add the guanciale. Allow it to cook, turning occasionally until it becomes golden and crispy. Once done, remove it from the pan and set it aside. -
Sauté the Garlic and Anchovies:
In the same skillet, add a splash of extra virgin olive oil. Add the garlic and sauté until fragrant, about 1 minute. Add the anchovies and cook gently, stirring until the anchovies dissolve into the oil. -
Add the Broccoli:
Once the anchovies have melted into the oil, add the broccoli to the skillet. Stir to coat it with the olive oil and anchovy mixture. Cover the skillet with a lid and let it cook on medium heat for approximately 15 minutes, stirring occasionally. This will help the broccoli soften and absorb all the delicious flavors. -
Cook the Orecchiette:
After 10 minutes, drop the orecchiette into the boiling salted water. Cook according to the package instructions or until al dente, usually around 10-12 minutes. -
Combine the Pasta and Broccoli:
Once the pasta is ready, reserve a small cup of pasta cooking water and then drain the orecchiette. Add the drained pasta directly to the skillet with the broccoli. Toss everything together, adding a little pasta water if needed to create a silky sauce. -
Finish the Dish:
Add the crispy guanciale back into the skillet and toss gently to combine. Drizzle with a little extra virgin olive oil and season with freshly ground black pepper to taste. -
Serve:
Serve the orecchiette with guanciale, broccoli, and anchovies hot, garnished with extra pepper or a drizzle of olive oil if desired. Enjoy this savory and hearty dish as a perfect main course or as part of an Italian-inspired meal!
Tips for Perfection
- Substitute Anchovies: If you’re not a fan of anchovies, you can substitute them with capers for a milder, tangy flavor.
- Add Red Pepper Flakes: For a little extra heat, feel free to add red pepper flakes when sautéing the garlic.
- Fresh Herbs: Top your dish with fresh herbs like parsley or basil for an added burst of freshness.
With its rich flavors and satisfying texture, this Orecchiette with Guanciale, Broccoli, and Anchovies is sure to become a staple in your pasta repertoire. Buon Appetito!
