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Orecchiette salsiccia, broccoli e peperoncino

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Adjust Servings:
orecchiette's dough
400 gr semola
1 pinch salt
200 ml water
1 bunch broccolini
3 sausages
2 spoons olive oil
1 clove garlic
1 pinch chilly

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Orecchiette salsiccia, broccoli e peperoncino

Small and delicious!

  • Spicy
  • Serves 4
  • Hard


  • orecchiette's dough

  • sauce



Inevitably the orecchiette  take me back to the last holiday in Puglia. It was June 2018 and we followed the sun. When I saw  for the first time the baroque  Lecce, I wanted to capture the beautiful day with a plate of handmade orecchiette!

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Place the flour on a wooden board, make a hole in the center and drop in water and salt. Mix together using a fork, then knead vigorously for some minutes. Wrap the dough in plastic film and let it rest for 30 minutes. out a piece of dough into a sausage shape of around 1cm in diameter and 30 cm in length. Cut the length of dough into small 1 cm pieces, then form each into an even ball. To make the orecchiette , press on the ball of dough with your thumb, at the same time pushing it away from you slightly so that the dough curls into a ear shape.


Bring a saucepan of water to the boil and add broccolini. Boil broccolini for 10 minutes. Drain and blend half of them.
Bring a large saucepan of salted water to the boil for orecchiette.
Heat the olive oil in a large pan over medium heat. Add the garlic and chilly, cook until the garlic became golden. Add sausages in little pieces and cook in the flavoured oil for 3 minutes. Add broccolini, cook another 2 minutes. Add the blended broccolini, taste for salt and adjust to your liking.
When the water comes to the boil, pour in your orecchiette and cook for 5 minutes or until al dente. Drain the orecchiette, reserving some of the cooking pasta. Heat up the sauce, add the cooked pasta and toss until combine. If is too dry, add some reserved pasta water.
Serve hot with a glass of red wine ! Buon Appetito!


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