Orecchiette with broccoli from The Puglian Cookbook: Bringing the Flavors of Puglia Home (page 74) by Viktorija Todorovska

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Tomato salad

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute fresh broccoli for frozen broccoli, and cavatelli pasta for oreccheitte pasta.

  • nicolepellegrini on January 20, 2025

    Having just been to Puglia and Salento for two weeks I was craving these flavors when I got home. Traditionally this should be made with broccoli rabe or (especially) turnip tops, which are had to find in the U.S. Now I finally understand why the recipe calls for frozen broccoli as a substitute, although I made it with broccoli rabe personally. Whenever I had the traditional dish in Puglia the greens were REALLY cooked down a sauce-like consistency...like you'd get with using a frozen vegetable. In any event, the basic combination of flavors is quite correct, though I added a few cherry tomatoes at the end as that was often found in the versions of this dish I had in Bari and elsewhere.

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