Orecchiette with broccoli

Ingredients for 2 servings:

• 250 g broccoli
• some oil
• 1 onion(s)
• 2 cloves garlic
• 1 tsp Italian herbs
• 150 ml vegetable stock
• 1 shot of white wine
• salt and pepper
• Chili, dried
• 1 tomato(s)
• 220 g orecchiette

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 40 minutes

according to a recipe from my grandmother

Remove the larger parts of the broccoli and cut the rest into small pieces. If necessary, divide any florets that are too large; fine leaves can also be used. Heat the oil in a large pan and sauté the diced onion and the finely sliced ​​garlic. Add the Italian herbs and the pieces of broccoli stalk and pour in the stock. After 10 minutes, add the florets to the pan and deglaze with a splash of white wine. In the meantime, cook the orecchiette in boiling salted water until al dente and finely dice the tomato. Once the florets are tender, season with salt, pepper and chili to taste. Drain the orecchiette, add them to the sauce along with the diced tomatoes and mix well. If you like, you can drizzle with a good olive oil after serving.