Orecchiette alla barese. Recipe by Chef Francesco Aquila

Ingredients

• 200 gdurum wheat semolina
• 100 mlwater
• 300 gbroccoli
• 2anchovy fillets in oil
• 1 clovegarlic
• to tasteextra-virgin olive oil
• to tastechilli
• to tastegrated pecorino
• to tastesalt and pepper

Instructions

1. 1

   Make the dough

   Pile the semolina on a work surface and make a well in the centre. Add a pinch of salt, pour the room-temperature water into the well and gradually draw it in with your fingers. Knead until the dough is smooth and elastic, then leave it to rest at room temperature for 15 minutes.

2. 2

   Shape the pasta

   Roll the dough into ropes about 1 cm in diameter and cut them into pieces 8 mm wide. Use a smooth-bladed knife to drag each piece towards you, using flour on the work surface to help form small shells. Turn the shapes over to make orecchiette and leave them to dry for about 20 minutes.

3. 3

   Blanch the broccoli

   Trim and clean the broccoli, then boil it for a few minutes. Drain it and cool it quickly in iced water so it keeps its colour.

4. 4

   Cook the sauce

   Warm a little olive oil in a large pan and gently fry the garlic and chilli. Let the anchovies melt into the oil, add the broccoli and toss everything together for a couple of minutes.

5. 5

   Cook and finish

   Boil the orecchiette for a few minutes in salted water, until they begin to float. Drain them, add them to the pan with the broccoli and toss for a couple of minutes. Finish with a generous grating of pecorino and a few toasted slivers of garlic.

What are orecchiette alla barese?

Orecchiette, meaning “little ears”, are a handmade pasta associated with Puglia in southern Italy. The classic Barese pairing is pasta with broccoli, often brought together with olive oil, anchovies and cheese.

This version makes the pasta from semolina and water, then finishes it in the pan with the broccoli and anchovy oil. That final toss helps the pasta take on the savoury flavours rather than serving the sauce separately.

Nutrition and macros by portion

The nutrition label shows one serving as written: 520 calories, 25g protein, 82g carbs, 13g fat.

The semolina supplies most of the carbohydrates, while olive oil and pecorino contribute much of the fat; the semolina, broccoli, anchovies and cheese all provide some protein. Serve it with a crisp salad or extra vegetables for a more balanced plate.

Semolina pasta dough

Semolina: add the water gradually, as the dough needs to come together without becoming sticky. Knead until it feels even and elastic, then give it the full 15-minute rest so it is easier to shape.

Shaping: keep the ropes close to 1 cm thick and cut small, even pieces. Drag each piece with a smooth knife, then turn it over to form the characteristic hollow ear.

Broccoli and colour

Blanching: cook the broccoli only for a few minutes before draining. The recipe cools it quickly in iced water to stop the cooking and help it retain its colour.

Finishing: the broccoli gets another couple of minutes in the pan with the anchovies, garlic and chilli. This gives it time to take on flavour while keeping some texture.

Anchovy, garlic and chilli

Anchovies: stir them into the warm oil until they dissolve, seasoning the sauce throughout. Taste before adding extra salt, since the anchovies and pecorino are both savoury.

Garlic and chilli: cook them gently in the oil so they flavour it without scorching. The recipe also calls for toasted garlic slivers at the end for a more pronounced garlic finish.

When the pasta is done

Fresh orecchiette cook quickly, so watch the pot rather than relying on a fixed time. The method’s cue is that they begin to rise to the surface.

Drain them as soon as they reach that point and toss them with the broccoli for a couple of minutes. This short finishing step brings the components together without leaving the pasta sitting in the water.

Serving the dish

Grate the pecorino over the pasta just before serving, while it is hot. Its salty, sharp flavour contrasts with the mild broccoli and rounds out the anchovy-rich oil.

Serve it as a complete meal, or add a simple salad or other vegetables on the side. Keep any extra cheese at the table so each person can adjust their portion.

Recipe notes & tips

• Add the water to the semolina gradually so you can control the dough’s consistency.
• Use a smooth-bladed knife to drag the pasta pieces into shells.
• Keep the broccoli blanch brief, then cool it promptly in iced water.
• Let the anchovies dissolve into the oil before adding the broccoli.
• Check the fresh pasta as it cooks and drain it when it begins to float.
• Taste before adding extra salt, as the anchovies and pecorino bring savoury seasoning.

Variations

• More chilli: increase the chilli for a hotter, sharper finish.
• No anchovies: leave them out for a milder sauce, then adjust the seasoning to taste.
• Extra greens: add a little more broccoli for a vegetable-forward bowl.
• Different cheese: use another hard, salty Italian cheese if pecorino is unavailable.
• Dried orecchiette: use dried pasta instead, cooking it according to its packet instructions.

Common mistakes to avoid

• Adding all the water at once: pour it in gradually so the dough does not become difficult to handle.
• Skipping the dough rest: leave it for 15 minutes to make shaping easier.
• Making uneven pasta pieces: cut pieces about 8 mm wide so they cook more evenly.
• Overcooking the broccoli: blanch it for only a few minutes before cooling it quickly.
• Burning the garlic: fry it gently in the oil so it flavours the sauce without turning bitter.
• Leaving the pasta in the water: drain it when it begins to float, then finish it in the pan.

How to store

Refrigerate leftovers in an airtight container and eat within 2 days. Reheat gently in a pan with a small splash of water, stirring until hot; the pasta may soften as it sits.

Frequently asked questions