Orecchiette Pasta with Broccoli, Potato and Mozzarella
VEGETARIAN
Preparation Time: 20 minutes
Cooking Time: 12 minutes
Servings: 4 people

<em>Orecchiette</em> with Broccoli, Potato and Mozzarella: Buon Appetito!

Orecchiette with Broccoli, Potato and Mozzarella - Buon Appetito!

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  • 8.8 oz. (250 gr.) orecchiette pasta
  • 1 bunch (½ pound) broccoli rabe
  • 4 small potatoes or 2 medium ones
  • 8 oz. (225 gr.) mozzarella cheese cut into cubes
  • 2 cloves garlic
  • 3 or 4 small hot chili peppers
  • 2 Tbs. extra virgin olive oil (EVOO)
  • sea salt to taste
  1. Wash broccoli rabe thoroughly, cut florets, peel stems and cut into bite sized pieces.
  2. Wash potatoes and cut into bite sized pieces.
  3. Add broccoli and potatoes to one gallon of water in a deep pot and bring to a boil. Add coarse sea salt to taste.
  4. Add pasta and cook al dente according to package instruction.
  5. In the meantime warm EVOO with garlic cloves and chili peppers in a small frying pan on low heat. Be careful not let garlic brown or oil to smoke.
  6. Drain pasta and transfer to a serving bowl.
  7. Add mozzarella cheese, discard garlic cloves and chili peppers, then pour hot EVOO on top of mozzarella.
  8. Mix thoroughly until cheese is melted and coats pasta, potatoes and broccoli.
  9. Serve immediately.

Orecchiette with Broccoli, Potato and Mozzarella: Ingredients    Orecchiette with Broccoli, Potato and Mozzarella: Cubed mozzarella    Orecchiette with Broccoli, Potato and Mozzarella before pouring the hot EVOO and mixing the cooked ingredients
Click on the images above to see more, larger pictures.

  • This is my interpretation of a traditional recipes from the southern Italian region of Apulia.
  • Unlike most homemade pastas, which contain eggs and semolina flour, this pasta is made with a mix of wheat and semolina flours with just water.
  • You may substitute broccoli rabe with broccoli.
  • You can also avoid adding potatoes.
  • Should you not appreciate spicy food, just do not add chili peppers to the EVOO. You may spice up individual plates to taste by drizzling EVOO flavored with hot chili pepper.
  • Pair with a young, fresh white wine, such as Vermentino, Falanghina, Sauvignon Blanc, Pinot Grigio, or dry Riesling.
  • For lovers of bollicine (sparkling wine), a Prosecco di Valdobbiadene or a quality Cava from Spain do the trick.
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