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Recipe by
Orecchiette with broccoli is a typical dish of Apulian cuisine. The pasta is seasoned with a delicious green broccoli sauce and enriched with diced crispy lard. Everything is finished with a generous sprinkling of grated pecorino cheese. A tasty and simple first course to prepare.
Portion: the weight of the ingredients divided by 4 portions, excluding ingredients marked “to taste” and those not considered by the analysis, such as broth. It does not change with the portion selector.
Step 1 of 5: Boil the cauliflower or broccoli until very al dente
Step 2 of 5: Drain it and divide it into florets, removing the toughest part
Step 3 of 5: Brown the lard with the oil and remove it from the cooking juices
Step 4 of 5: Add the broccoli and let it flavor
Step 5 of 5: Cook the orecchiette until al dente, drain them and toss them in the pan with the broccoli, add the lard and sprinkle with pecorino cheese
In summary: Not suitable for vegans · Not suitable for vegetarians · Not suitable for pescatarians · Contains lactose · Allergens detected: Gluten and Milk and dairy products
In gray: not detectedDetected
| Average values | Per serving239 g · 1 of 4 | Per 100 g |
|---|---|---|
| Energy | 2,736 kJ654 kcal | 1,147 kJ274 kcal |
| Fat | 29.26 g | 12.27 g |
| of which saturated fatty acids | 9.59 g | 4.02 g |
| Carbohydrates | 79.3 g | 33.25 g |
| of which sugars | 4.77 g | 2 g |
| Fibre | 5.29 g | 2.22 g |
| Protein | 20.11 g | 8.43 g |
| Salt | 0.64 g | 0.27 g |
Calculated based on the recipe ingredients: it does not take traces or the composition of the products you use into account. Automatic analysis, limited to certain aspects: it may contain errors, so always check the label.
