Orecchiette with Guanciale, Broccoli, and Anchovies

Orecchiette with guanciale, broccoli, and anchovies is a flavorful dish that combines the freshness of broccoli with the intense taste of guanciale and anchovies. Here’s how to prepare this dish:

Ingredients

• Hard wheat orecchiette, 320 g
• Broccoli, 300 g
• Guanciale, 150 g
• Anchovy fillets in oil, 6
• Garlic, 2 cloves
• Chili pepper, to taste
• Extra virgin olive oil, to taste
• Salt, to taste
• Grated pecorino cheese, to taste (optional)

Preparation

1. Begin by cleaning the broccoli, separating the florets, and washing them. Bring a pot of salted water to a boil, and once boiling, add the broccoli and cook for about 5-7 minutes until al dente. Then drain them, saving the cooking water.

2. In another pot, use the broccoli cooking water to cook the orecchiette according to the package instructions to achieve al-dente pasta.

3. Meanwhile, cut the guanciale into strips or cubes and sauté it in a pan with a little oil, the crushed garlic, and the chili pepper. Allow the guanciale to become crispy.

4. Add the anchovy fillets to the pan with the guanciale and let them melt over low heat, helping them with a fork.

5. Incorporate the broccoli florets into the pan with the guanciale and anchovies, letting everything flavor together for a few minutes, stirring occasionally.

6. Drain the al-dente orecchiette, saving some of the cooking water, and transfer them to the pan with the seasoning. If necessary, add some of the cooking water to emulsify.

7. Serve the orecchiette hot, and if you like, sprinkle with grated pecorino cheese before serving.

Curiosity

Orecchiette are a type of pasta typical of the Puglia region, whose name derives from their shape resembling little ears. The combination with vegetables and guanciale is not traditional but represents a tasty variation that combines different flavors in a balance that is pleasant to the palate.