Orecchiette with broccoli and salmon

Ingredients for 4 servings:

• 400 g orecchiette
• 500 g broccoli
• Ice water
• 4 garlic cloves, young
• 1 spring onion(s)
• 2 small shallots
• 2 red chili peppers
• 50 g peas, green, frozen
• 400 g salmon fillet(s)
• 2 tbsp lemon juice
• 150 ml white wine
• e.g. olive oil
• 10 g butter
• salt and pepper
• 10 tbsp Parmesan, freshly grated

Instructions

Working time approx. 10 minutes; Rest time approx. 5 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 40 minutes

Orecchiette with Broccoli e Salmone – Puglia

Peel and finely dice the shallots and garlic cloves. Thinly slice the spring onions. Deseed and finely dice the chili peppers. Divide the broccoli into florets, discarding the tougher stems. Slice the thinner stalks. Bring salted water to a boil and simmer the broccoli for 5 minutes. Then remove with a slotted spoon (save the cooking water) and place in ice water. Let cool for 5 minutes and then drain. Take 250 ml of the broccoli cooking water and refill the saucepan with water, adding a little more salt if desired. Cook the orecchiette according to the package instructions until al dente, then drain. Do not rinse! Meanwhile, heat olive oil in a large pan, sauté the diced onion and spring onion rings, then add the garlic and chili cubes to the pan and sweat briefly. The garlic must not brown, otherwise it will become bitter. Now pour in the white wine and let the alcohol evaporate a little, then pour in the broccoli water and add the peas. Simmer over high heat for 5 minutes; the liquid should reduce slightly. If the broccoli florets are still too hard, you can add them to the sauce. Remove the skin from the salmon fillet and cut into cubes, season lightly with salt and drizzle with the lemon juice. In a second pan, heat olive oil and butter and fry the salmon cubes for about 2 minutes, stirring occasionally. Then add the slightly chopped broccoli florets, the pasta and the sauce to the salmon. Toss everything together and simmer gently for another 2 minutes. Season with salt and pepper and drizzle with a little olive oil on top. Serve with freshly grated Parmesan cheese on the side. This recipe comes from Bari in Apulia, the home of orecchiette pasta.