Orecchiette pasta with cream of broccoli, ricotta cheese and sun-dried tomatoes

Ingredients :

Ingredients for 4 people

For the orecchiette
320 g of remilled semolina
160 g of lukewarm water

For the dressing
400 g of Almaverde Bio organic broccoli florets
100 g ricotta cheese
60 g Almaverde Bio organic sun-dried tomatoes in oil
40 g Parmesan cheese
1 slice of bread
1 clove of garlic
salt, pepper
extra virgin olive oil

Course :
First course
With products :
Preparation :
For orecchiette, mix semolina with water until a smooth dough ball is formed. Let it rest covered by a bowl, take the dough and form strands about 1 cm wide. Cut half-centimeter pieces and rest the back of a knife blade on them, run it through making a slight pressure, turn the orecchietta upside down and place it on a tray, continue until the dough is finished and let it dry. Boil plenty of salted water and cook the orecchiette with the frozen broccoli. In the meantime, in a frying pan heat a little oil and toast the broken bread with a clove of garlic, stir often, take out the garlic and coarsely chop the bread, keep aside. In the same pan put ricotta cheese, Parmesan cheese, salt, pepper and dried tomatoes in strips. Drain a pasta and pour it into the pan, let it cream a few minutes and serve, sprinkle with the bread crumbs before serving. You can use artisanal orecchiette pasta to speed up the recipe.
Recipe and photo made by Tiziana Monti food bloggers and food photographer author of the blog "l'ombelico di Venere”

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