Orecchiette with vegetable sauce and broccoli
(Orecchiette con sughetto vegetale sui "Broccoletti"
comodati alla toscana)
- 400 grams of "orecchiette"
- 1/2 kg of broccoli of black cabbage with some of their leaves
- 2 big red onions cut in thin slices
- 1/2 kg of tomato purée
- 5-6 spoons of olive oil
- 3 crumbled hot chili peppers
- 1 meat stock cube
- 50 grams of grated Parmesan cheese
the broccoli in big pieces eliminating the hard part of the stalk. Cover
them with fresh water and leave them in the water for 1/2 hour. Then take
a saucepan and put some oil, the slices of onion and the hot chili peppers
and, over a brisky heat, turning very often, let them wither for about 5-6
minutes, but without browning. Add the tomato purée and the meat
stock cube and continue with the cooking, always over a brisky heat and
continuously turning and mixing, for 4-5 minutes more, then add the drained
broccoli. Turn them (please take care not to break them) and mix them very
well with the cooking bottom, decrease the heat in order to have a soft
cooking, cover the saucepan and let the broccoli stew for 7-8 minutes. At
the right time turn them, check the consistency and eventually add a big
spoon of hot water, salt and pepper, adjust the heat for a slight cooking,
cover with a lid and let the stuff cook for 30 minutes more or until the
hardest stalks will become tender (sometimes shake the covered saucepan
to avoid anything will attach on the bottom).
In the meanwhile cook the "orecchiette" (they should be "al
dente"), drain them (keep some of the cooking water) and put them in
a frying pan with abundant stewed broccoli. Sauté these ingredients,
mixing very well "orecchiette" and broccoli and gradually add
some spoons of the pasta cooking water and half amount of Parmisan cheese.
After 3-4 minutes serve this recipe in the plates with some more Parmisan