It is important to cut the broccoli flowerets into pieces small enough to fit into the hollow of the orecchiette.

　　

Ingredients

Orecchiette 16 ounces

　　Broccoli 1 pound

　　Pancetta 4 ounces

　　Garlic clove 1

　　Dried chiles 3

　　Parmesan 2 ounces

　　Extra virgin olive oil 2 tablespoons

　　

Step 1

Cut the broccoli into small flowerets and the pancetta into matchsticks. Peel and finely slice the garlic and crumble the chiles. Grate the Parmesan.

　　

Step 2

Cook the broccoli in boiling salted water until soft.

　　

Step 3

In a thick-bottomed pan, heat the olive oil, add the pancetta and garlic, and cook until soft but not crisp. Add the broccoli and chiles and season. Stir over gentle heat for a few minutes.

　　

Step 4

Cook the orecchiette in boiling salted water until al dente. Drain, and add to the broccoli. Mix well, and serve with Parmesan.

　　Italian EasyClarkson Potter