Burnt Wheat Orecchiette with Broccoli, Olives and Anchovies

INGREDIENTS for 4 portions

– 400g Agricola del Sole burnt wheat orecchiette
– 1kg broccoli
– 12 anchovies
– 1 garlic clove
– 1 fresh chilli
– extra virgin olive oil
– 15 olives
– salt
– 10 pcs chianchette with fennel


Wash the broccoli and cut out the florets. In a saucepan, boil the water and then add the broccoli. Cook for 15 minutes (the broccoli must be crunchy. To get an idea of ​​the cooking level, just touch the hard parts of the broccoli). Drain the broccoli, taking care to keep the cooking water. Salt the cooking water of the broccoli and cook the burnt wheat orecchiette al dente. In a pan pour the oil, a clove of garlic, the fresh chilli, the olives and 8 anchovies. Once golden, remove the garlic and pour the broccoli into the pan. Saute for 3 minutes adding salt. Add the orecchiette and sauté for another 3 minutes using the cooking water if necessary.

FOR THE FINISH In a deep plate pour the pasta and broccoli, decorate with an anchovy, crumbled chianchette with fennel and a drizzle of extra virgin olive oil (we recommend I&P Gran Cru Musignano).


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