Orecchiette from Bari with sautéed broccoli. Luciano Itinerante’s recipe

Ingredients

• 360 gorecchiette
• 300 gbroccoli
• 150 ml (1 glass)beer
• 1chilli
• 1 clovegarlic
• to tasteextra-virgin olive oil
• to tasteParmesan and pecorino
• to tastechopped hazelnuts
• to tastesalt

Instructions

1. 1

   Blanch the broccoli

   Briefly blanch the broccoli. Warm a drizzle of oil in a pan with the garlic clove and chilli, then add the broccoli. Season with salt and cook in the pan, pouring in the beer to deglaze.

2. 2

   Cook the pasta

   Meanwhile, bring a pan of water to the boil and cook the orecchiette for 4–5 minutes.

3. 3

   Toss with broccoli

   Drain the orecchiette into the pan with the broccoli. Add some of the reserved pasta water as needed, allowing its starch to help form a smooth, delicate sauce.

4. 4

   Finish and serve

   Turn off the heat and toss the pasta with a mix of Parmesan and pecorino. Plate it and scatter over previously toasted chopped hazelnuts.

What are orecchiette with broccoli?

Orecchiette are small, ear-shaped pasta associated with Bari and Puglia in southern Italy. Broccoli is a familiar partner for pasta in the region, where the shape catches bits of vegetable and sauce.

This version adds beer to the pan and finishes with Parmesan, pecorino and hazelnuts. The pasta water helps bring those elements together without making the dish heavy.

Nutrition and macros by portion

The nutrition label shows one serving as written: 460 calories, 19g protein, 75g carbs, 12g fat.

Most of the carbohydrates come from the orecchiette, while the olive oil, cheeses and hazelnuts contribute much of the fat. Pasta, broccoli and cheese all add protein, though the amount depends on how much cheese and hazelnut you use. Balance the plate with a side of salad or extra vegetables.

Choosing the ingredients

Broccoli: cut it into small, even pieces so it becomes tender during blanching and cooks through in the pan.

Beer: use a beer whose flavour you enjoy, since its taste remains in the sauce after deglazing.

Cheese: a mix of Parmesan and pecorino gives the finish a balance of savoury, salty flavours. Add it off the heat to help it blend into the pasta.

Build the sauce in the pan

Garlic and chilli: warm them gently in the oil to flavour it, taking care not to let the garlic brown too much.

Beer: pour it over the broccoli in the pan and let it deglaze the cooking surface as the broccoli continues to cook.

Pasta water: add it gradually after draining the orecchiette into the pan. The starch helps make the sauce cohesive, so start with a little and add more only as needed.

Check the texture

Broccoli: it should be tender after blanching and the further pan cooking, but still hold its shape.

Orecchiette: the method gives a short cooking time of 4–5 minutes, so check the texture before draining; the pasta should be cooked to your liking.

Sauce: look for a light coating on the pasta rather than a pool of liquid. A splash of reserved water can loosen it if it seems dry.

Timing the components

Start the broccoli first, then cook the orecchiette while it finishes in the pan. Keep some pasta water back before draining, as it is used to adjust the sauce.

Have the cheese ready before the pasta goes into the pan. Once you turn off the heat, toss it through promptly and serve with the toasted hazelnuts.

Serving the pasta

Serve the orecchiette straight away, while the sauce is smooth and the hazelnuts are crisp. A simple green salad or lightly dressed vegetables make an easy accompaniment.

Keep extra cheese and hazelnuts at the table for anyone who wants a more pronounced finish.

Recipe notes & tips

• Reserve pasta water before draining the orecchiette.
• Add the pasta water a little at a time so the sauce does not become too loose.
• Keep the heat gentle while the garlic and chilli flavour the oil.
• Toast the chopped hazelnuts ahead of time so they are ready for serving.
• Taste the dish before adding extra salt, as both cheeses can be salty.

Variations

• Use another pasta shape: choose a short shape with ridges or hollows to catch the broccoli and sauce.
• Adjust the heat: use less chilli for a milder dish or more for a spicier one.
• Add lemon zest: scatter a little over the finished pasta for a fresh, aromatic note.
• Change the topping: use toasted breadcrumbs instead of hazelnuts for a different crunch.
• Make it more broccoli-led: increase the broccoli and cook it until tender before tossing with the pasta.

Common mistakes to avoid

• Burning the garlic: keep the oil over gentle heat and add the broccoli before the garlic darkens.
• Adding all the pasta water at once: add it gradually so the sauce stays lightly creamy rather than watery.
• Overcooking the broccoli: blanch it briefly and check its tenderness as it cooks further in the pan.
• Adding cheese over high heat: turn off the heat first to help the cheese blend smoothly.
• Skipping the reserved water: keep some back to help bind and adjust the sauce.

How to store

Refrigerate leftovers in a sealed container for up to 2 days. Reheat gently in a pan with a splash of water, and add fresh hazelnuts after reheating if you have some.

Frequently asked questions