Pasta with broccoli

 An almost forgotten family favourite. . . Though I have more time, I have less inclination to make my own orechiette , fortunately my local grocer has gone overboard by stocking four different examples. I picked the bronze extruded octagonal ears by Giuseppe (supposedly of the Dolomites).  I started with the breadcrumbs - half a loaf of sour dough, remove the thickest parts of the crust, break into crumbs (thermomix or similar device) drizzle with olive oil, season and toss in 4-5 peeled and crushed garlic cloves. Bake at 180 degrees C - turning and tossing so the crumbs get an even tan. Takes about 15-20 minutes. Once done - remove the garlic and set aside and cover once cool.  Concurrently - break up 1 medium head of broccoli . I prefer small 5-10mm fragments. Fiddly - but better aesthetically. Dice the stem and use that too. Set aside.  Make a parsley pesto - the gives the dish the luminous green tint and connects all the elements. Handful of parley; 1 garlic cl

by noreply@blogger.com (Edward) · source ↗