Orecchiette with broccoli

This is an adaptation / bastardisation of a Puglian classic using very adaptable store cupboard ingredients, it's a tasty, healthy favourite in our household.  In Puglia cime di rapa (sprouted turnip tops) would be used in place of the broccoli but they're difficult to find in the UK.  Other simple variations are in the salty element, anchovies are commonly used, pancetta or smoked bacon are good too.  Obviously the final variation is in the amount of heat / sourness you enjoy with the lemons and chillies!

This also a great pasta to start with, you don't need a machine and it's great fun making the shapes (my 4 year old loves it), the flavour and texture are quite different from standard pasta using eggs.

For the orecchiete;

Ingredients (feeds 4 as a main)

'00' pasta flour - around 250g
Semolina flour  - around 250g

Directions

This could not be simpler, mix together the semolina and pasta flours in equal quantities and add just enough water to form a firm strong dough.  Knead for 5 minutes and then cover in clingfilm and allow to rest in the 'fridge for 1 hour or so.

Take the pasta dough from the 'fridge and roll into long sausages and then cut into discs approximately the size of £1 coins.  Squash the discs flat using your thumb to form the shape of little ears (orecchiette) on a board.

You can cook the orecchiette whilst making the sauce, bring a large pan of well salted water to the boil and then add the pasta and return to the boil as quickly as possible.  The pasta should take 3-4 minutes to cook but test it early and remove it swiftly to keep it nice and al dente.

For the sauce;

Ingredients (to feed 4 as a main)

3 heads of broccoli
4 cloves of garlic
2 tbsp olive oil
1 red chilli (deseeded and chopped) or 1/2 tsp dried chilli flakes
A handful of pancetta / ham or bacon cut into lardons
1 lemon

Directions

1) Ensure that the pan's on for your pasta! (see above)

2) Divide your broccoli into florets and cook in boiling salted water, in reality I usually shortcut and do this in with the pasta.  I like the broccoli to be a little over cooked so it's still very green but breaks up a little in the sauce.

3) Add the olive oil to a large pan over a moderate heat and add the bacon / pancetta.

4) After a couple of minutes once starting to brown add the chilli and thinly sliced garlic (try to channel the guy with the razor blade in The Godfather), allow the garlic to brown slightly but do not burn. (your nose is your best tool for this, as soon as the garlic smells a little nutty remove to from the heat, burnt garlic is not good)

5) Add the drained broccoli to the pan.

6) Add the juice of the lemon to the pan and remove from the heat.  If you squeeze the lemon directly into the pan you get some of the oil from the zest, enhancing the flavour.

Bringing it together;

Drain the pasta and add to the sauce, mix throughly.  Taste before seasoning with salt, there are many salty ingredients here!  Season with black pepper if desired.

I never serve cheese with this pasta, I just serve this simply with a lemon wedge on the side.