Orecchiette with Broccoli

For the orecchiette with broccoli, first clean the broccoli. Cut the heads into roses, the stems into fine slices. Blanch everything briefly in boiling hot, lightly salted water.

Cut the garlic into slices. Put some olive oil in a large coated frying pan and fry the pancetta over a low heat. When the pancetta is nice and crispy, fish it out and let it drain on kitchen paper.

Cook the orecchiette al dente (according to package instructions) and drain.

Lightly fry the garlic in the pancetta fat, then also add the finely chopped peperoncino. On top, toss the precooked broccoli in the fat. Pour in the wine. Season with salt (not too much, the pancetta is already salted), nutmeg and pepper to taste.

Add the pasta and stir. Do not forget to sprinkle the pancetta cubes on the orecchiette with broccoli.

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