Orecchiette Romano – Puglia

A great pasta dish for any occasion:

Soak the raisins in lukewarm water for ten min. Divide the brockoli into roses, rinse and make in salted water for about Five min. Drain and drain well.

Toast the pine nuts in a frying pan until golden brown and set aside. Coarsely grate the pecorino.

Heat 2/3 of the olive oil in a frying pan. Sauté the peeled and sliced garlic for about two minutes, then add the broccoli florets, season with salt, season with pepper and sauté for about five minutes.

Boil salted water with the remaining oil, cook the orecchiette al dente in about eight minutes. Drain and add to the frying pan with half of the pecorino, the pine nuts and the drained raisins. Mix with the broccoli and gently toss for about two minutes. Arrange on plates, sprinkle with the remaining pecorino and pepper and bring to the table on the spot.

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