Orecchiette mit Broccoli und Pancetta

Name: Orecchiette mit Broccoli und Pancetta
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 500 g Broccoli; 7-10 Tbsp Salt; 7-10 Tbsp coarse pepper; 75 g Parmesan (piece); 150 g Pancetta (alternatively smoked streaky bacon); 2 Onions; 2 Garlic cloves; 400 g short pasta (e.g. orecchiette); 4 TABLESPOONS good olive oil; 200 ml dry white wine; 3-4 Tbsp black olives

AUTHOR
Pat Ware

DIFFICULTY
very easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

500 g Broccoli
7-10 Tbsp Salt
7-10 Tbsp coarse pepper
75 g Parmesan (piece)
150 g Pancetta (alternatively smoked streaky bacon)
2 Onions
2 Garlic cloves
400 g short pasta (e.g. orecchiette)
4 TABLESPOONS good olive oil
200 ml dry white wine
3-4 Tbsp black olives

Directions

1
Clean the broccoli, divide into small florets and wash. Peel the stems generously and cut into small cubes. For the pasta, boil 3-4 l salted water (approx. 1 teaspoon salt per litre).
2
In the meantime, peel the Parmesan cheese with a peeler in thin shavings. Dice the pancetta. Peel onions and garlic. Dice onions finely, chop garlic very finely.
3
Pour the pasta into boiling salted water and cook according to the instructions on the packet (approx. 16 minutes). Stir the noodles from time to time to prevent them from sticking together.
4
Heat 1 tablespoon of oil in a large frying pan. Fry the pancetta in it until crispy, then take it out. Stir-fry the broccoli florets and stems in the frying fat for 3-4 minutes, then remove.
5
Sauté onions and garlic in the frying fat. Add wine, bring to the boil and simmer over a high heat for 2-3 minutes. Drain the pasta.
6
Mix the pasta, broccoli, pancetta and olives in the pan, heat briefly. Season to taste with salt and pepper. Drizzle 3 tablespoons of oil over the pasta. Arrange everything and sprinkle with parmesan.