Coloured orecchiette with broccoli

Tempo 10'  


(for 4 people)
– 500 g of orecchiette colorate OroGiallo
– 500 g of peeled broccoli
– 100 g of extra-virgin olive oil
– 1 clove of garlic
– 1 little chilli pepper
– 3 tablespoons of grated parmesan
– 3 tablespoons of grated pecorino cheese
– salt just enough


Cook the broccoli in a pot with abundant salted water for 5 minutes, drain them and preserve the cooking water, In a large pan brown the garlic in the oil, add the broccoli, the chilli pepper and the salt and cook on a moderate flame for some minutes. Let boil the preserved cooking water of the broccoli and cook the orecchiette; drain them firm and pour into the pan with the broccoli, let them flavour on a low flame for two minutes. Switch off the flame, add the cheeses , mix well and serve immediately.