You may also like
Categories:Viewed: 39 - Published at: 4 years ago
Ingredients
- 1 pound broccoli, washed, trimmed and cut into 1-inch florets
- Salt, to taste
- 2 tablespoons extra virgin olive oil
- 3 1/2 ounces pancetta or bacon, chopped
- 1 small onion, chopped
- 1 small dried chile pepper
- 2 cloves garlic, crushed
- 3 1/2 ounces prosciutto, chopped
- 1/2 pound ziti, broken into short lengths
- 1/2 cup freshly grated pecorino
Method
- Bring 1 quart of water to a boil and add 1 tablespoon salt.
- Cook the broccoli in the boiling water until just tender and still bright green.
- Drain the broccoli and do not discard the cooking liquid.
- In a 12 to 14-inch saute pan, heat the olive oil over high heat.
- Add the pancetta, onion, chile and garlic and cook until the onion and garlic begin to brown.
- Add the prosciutto and reserved broccoli water and bring to a boil.
- Add the pasta and cook until al dente.
- Return the blanched broccoli to the pan, season with salt and pepper and serve divide equally among four warmed pasta bowls, topped with freshly grated pecorino.
