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Orecchiette with broccoli and prawns

Orecchiette with broccoli and prawns

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Recipe Orecchiette with broccoli and prawns of 12-10-2010 [Updated on 29-09-2017]

Orecchiette with broccoli and prawns are a very quick and easy first course. The recipe for orecchiette with broccoli and prawns is really delicious ... my discovery of broccoli is quite recent, until a few years ago it bothered me just to smell, now my husband and I are greedy for it, in fact soon there I will give another broccoli recipe. Little curiosity ... in Neapolitan broccoli is called vruóccolo and this term is often used to indicate a foolish person, a clumsy: P


How to make orecchiette with broccoli and shrimp

Clean the broccoli by removing the outer leaves and cutting the hardest stems; Wash under running water and divide the broccoli into florets
Put the broccoli in a pot with the water and cook for about 5 minutes from the moment of boiling, then drain (keep the water) and set aside.

Wash and peel the prawn tails.
In a large pan, sauté a clove of garlic and a red pepper, then add the prawns.

Deglaze the prawns with the white wine then add the broccoli tops and salt.

Cook the broccoli and shrimp sauce for about ten minutes, crushing a part of the broccoli with a fork to obtain a cream
Cook the orecchiette in the water in which you boiled the broccoli, drain the pasta and add it to the pan with the sauce.

Sauté the broccoli and shrimp pasta in a pan for a couple of minutes, then serve on plates

Trio of anchovies and broccoli and cauliflower flan

Sauté the artichokes in a pan after having deprived them of the hardest parts and the hay.

Prepare the mince with lemon peel, thyme, salt and pepper.

Cover a small earthenware pan with aluminum foil, put a drizzle of oil on the bottom, a little mince, add a layer of anchovies, one of artichokes and some mince, another layer of artichokes, still chopped and finished with raw shelled prawns and the lobster tail.

Close and put the preparation aside.

Let them cool and prepare a dough with chopped anchovies, parsley, finely chopped garlic, salt and parmesan.

Obtain the meatballs, flour them and keep them aside.

Soak the stale bread in milk.

Take another round earthenware pan, grease it with oil and sprinkle it with breadcrumbs.

Mix the bread, after having squeezed it, with the anchovies, 1 tablespoon of yogurt and chopped parsley, onion, lemon peel and an egg, season with breadcrumbs, salt and pepper.

Complete the preparation by covering with breadcrumbs and a drizzle of oil and set aside.

Boil the cauliflower and broccoli separately in salted water, drain and let them cool.

Then proceed for both vegetables and separately: squeeze the florets, chop them and mix with Parmesan cheese and 1 generous spoonful of cooking cream.

Fill a disposable mold, after having greased it and sprinkled with breadcrumbs, with a first layer of broccoli mixture.

Interspersed with black olives.

Complete with the cauliflower mixture.

Bake the molds and the earthenware tiles in a hot oven at 180 ° for 45 minutes by cooking them in a bain-marie: use a baking dish that contains them with water up to half of their containers.

10 minutes from the end of cooking, fry the meatballs.

In the meantime, de-smooth 3 salted anchovies, rinse them and unpack them in a non-stick pan with a little oil, add cooking cream until it reaches the right degree of salting and obtain an accompanying sauce.

At the end, served in two separate dishes, one with the open foil and the anchovy and yogurt gratin, the other with the flan enriched with the cream and anchovy sauce and the crispy meatballs.


Wash the broccoli under running water, clean it e cut it into florets. Keep aside.

In a large pot bring plenty of water to a boil and salt it. If you use the dried orecchiette, as soon as the water reaches the boil, add them to the pot orecchiette And proceed with cooking for the time indicated on the package. After inserting the orecchiette into the pot, add the broccoli florets to the pot and cook (this will take about 10 minutes). You will have to make sure that the cooking time of the broccoli florets ends approximately together with that of the orecchiette. If, on the other hand, you use fresh orecchiette (with a shorter cooking time than dry ones), you will need to cook the broccoli florets first, and then incorporate the pasta.

Meanwhile, in a non-stick pan, heat a drizzle of extra virgin olive oil, in which you will go to season a clove of garlic. Incorporate the shrimp into the pan and sauté over high heat for about 5 minutes. Adjust to taste with a pinch of chilli. With the help of kitchen tongs, remove the clove of garlic.

As soon as the pasta and broccoli will be cooked, drain them (set aside a ladle of cooking water) e sauté them in a pan with the shrimps. Add a drop of cooking water kept aside and mix well.

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& # 8211 Rinse the prawns under running water, then place them in a colander. Let drain. Take the shrimp in your hands and remove the head (put it in a separate container), then start removing the shell (in jargon called carapace) start from the part closest to the head.

& # 8211 When you get to the extreme part of the tail, just press with two fingers for the last part to come out. Now it will be enough to remove the black fillet by taking it with the punishment of a knife, let it emerge on the surface, then eliminate it with your hands. Rinse the shrimp under running water.

& # 8211 Place the shrimp heads in a pan with extra virgin olive oil and 1 clove of garlic and half a finely chopped white onion. Add the chopped hot pepper. Cook with the lid on for a few minutes, blend with a glass filled half with water and half with white wine. Cook for another 5 minutes over high heat, stirring occasionally.

& # 8211 Filter the shrimp broth using a tightly meshed sieve, then place it in a container and set it aside. Meanwhile, in the same pan, add extra virgin olive oil and brown the shrimp tails for 2-3 minutes. During cooking, stir using a wooden ladle. Remove the shrimp from the pan and set aside.

& # 8211 In the same pan pour the washed, dried and well salted cherry tomatoes. Let them cook for about 1 minute, then add the shrimp broth prepared in the previous step. Cook over high heat for at least 5 minutes, stirring occasionally.

& # 8211 Using a knife with a sharp blade, cut all the remaining part of the stems to the tops of the broccoli. Divide the florets in half, vertically. If the buds are too big, divide them into quarters. Wash and drain them in a colander. Bring the water to a boil in a fairly large pot, add salt and boil the broccoli florets for 5 minutes.

& # 8211 Add the fresh pasta orecchiette to the water with the broccoli. Cook according to the cooking instructions on the pasta package (generally 5 minutes). Drain pasta and vegetables by placing them in a container. Add pasta, broccoli and shrimp (prepared in step 4) to the pan with the cherry tomatoes and shrimp broth (step 5). Drizzle with extra virgin olive oil and cook for 1-2 minutes over medium heat, stirring gently. Serve the Orecchiette with broccoli and prawns and serve.

Orecchiette with broccoli and prawns - Recipes

Spicy orecchiette with
in the fashion of Logicerrima

- Deep and capacious pot. A.
- No stick pan. A.
- Colander. One.
- Wooden spoon. One.

INGREDIENTS (for two large portions):
- Orecchiette (durum wheat semolina pasta). 130g.
- Broccoli, frozen in rosettes (or whatever you like). 350g.
- Garlic powder. q.s. generous.
- Ground Chilli. q.b ..
- Grana Padano. 40g (20g + 20g).
- Salt. q.b ..
- Coarse salt. A handful.

Fill the deep and large pot with water, add a handful of coarse salt and bring to a boil.
Place the still frozen broccoli (or whatever you like) in the non-stick pan,

add a drizzle of water and salt to taste, then cover and stew the washers for about twenty minutes (check from time to time, top up with water if necessary).
Halfway through cooking, generously sprinkle the garlic powder, the ground chilli pepper to taste, mix and pulp coarsely broccoli with a wooden spoon.

Cook the Orecchiette al dente in abundant salted water (about 13 minutes).

Drain well with the colander and pour them into the pan over the Spicy Broccoli.

Mix, sprinkle some of the Grana Padano and stir.

Serve with a further sprinkling of Grana Padano.

Calculation of Kcal :
(always rounded up or neglected if irrelevant)

Durum wheat semolina pasta 365 kcal / 100g (130g = 475 kcal approximately)
Frozen broccoli 30 kcal / 100g (350g = 105 kcal approximately)
Grana Padano 400 kcal / 100g (40g = about 160 kcal)
Garlic 40 kcal / 100g (quantity & agrave grams / kcal NEGLECT!)
Hot Pepper 26 kcal / 100g (quantity & agrave grams / kcal NEGLECT!)

Orecchiette with broccoli and prawns - Recipes

360 g of orecchiette
500 g of squid
n & # 176 2 anchovy fillets in oil
sweet paprika
extra virgin olive oil.
1 clove of garlic
1/2 red wine

Clean the squid and cut them coarsely. Prepare the broccoli.
In a large pot, boil the water.
In a pan add a drizzle of oil and the garlic, let it brown and then remove it, add two anchovy fillets and the squid left to brown until the anchovy fillets are almost completely dissolved, then add half a glass of red wine. evaporate and season with salt.
When the water in the pot boils, add broccoli and orecchiette together and cook, then drain and put them in the pan with the squid, add a good sprinkling of sweet paprika, mix everything together and. enjoy your meal.

The magic of orecchiette

Orecchiette: what magic!
It's about a specialty of pasta typical Apulian. Made only with semolina, water and salt, thanks to their rough surface - which holds the seasonings - they can be prepared in various ways.

Their skill is art, flour and above all - magic. These old ladies jealously keep the tricks of the trade, but you can observe them as they work through the streets of Bari.
Yes, because even if orecchiette in themselves do not represent a street food spread throughout our peninsula, pay attention to Bari, because everything is possible there and you will find someone who prepares them for you on the spot in the streets of the city.
In fact, in Bari there is a street (yes you got it right: a street) dedicated entirely to orecchiette imagine a narrow street overlooked by the kitchens of housewives who prepare this treasure and put it in plain sight in front of the entrance to be bought by passers-by.

But that's not all. If you organize a nice Street Food tour you have the opportunity to enter the home of the locals and dine on orecchiette prepared directly on the spot.
This experience is priceless, don't you think?

The most clicked recipes
The best known and traditional recipe is that of orecchiette paired with turnip tops, which are boiled and then sautéed in a pan with garlic, oil, anchovies and chilli.

Typical South Tyrolean

1. Wiedenplatzenkeller
Via St. Prokulus, 59 39025 Naturno. Tel.:0473 667431 Typical South Tyrolean restaurant with a wide choice of local specialties. Grilled ribs are well known.
Favorite dish: dumplings with cream cheese
2. Patscheiderhof
I-39059 Signato
Post office Soprabolzano Renon
Tel. +39 0471 36 52 67

In the immediate vicinity of Bolzano, on the Renon plateau, there is the "Patscheider" farm located just below Signato. The "Patscheider" farm can be reached in approx. 15 minutes by car. Do not forget the traditional autumn "törggelen" with new wine and roasted chestnuts.

3. Oberlegar
Via Meltina, 2
39018 Terlano

1. La Smorfia, via Goethe, 28 39012 Merano
Tel. 0473 090346
Simple place but Neapolitan pizza Top!
Favorite pizza: Sicilian (eggplant, sausage, parmesan flakes)
2. Uncle Alfonso,
via Druso 50 39100 BZ Tel. 0471/286160
Those who like Neapolitan pizza, renovated, in an unmistakably Campania style.
Favorite pizza: real Naples (margherita + fiordilatte)

3. Zur Traube Via delle Dolomiti, 16 39040 Montagna (BZ) Tel. 0471/819883
Elegant restaurant, tastefully furnished, carefully prepared pizza, top quality ingredients.
Favorite pizza: Zur Traube (speck and wild boar salami)
Home delivery pizza

1. Pizzeria A Modo Mio

2. Pizzeria da Mino
Via fago 27
Very good pizza, thin pasta and excellent mozzarella. The only drawback is that if you live too far from via Fago, the pizza does not arrive very hot, but otherwise it is absolutely recommended! Favorite pizza: with aubergines, basil, cherry tomatoes and buffalo mozzarella

1. Lalessandra Via Caserme 7 39012 Merano (BZ) Tel. 0473/236278
Friendly restaurant run by the exuberant Nile, who welcomes you with a joke and a handshake, you immediately feel at ease. In addition to good fish, it is possible to order typical Roman dishes.

Favorite dish: spaghetti alla nisida

A very good family-run restaurant, the spaghetti allo scoglio here are good and abundant. Many other fish dishes and at a reasonable price.

1. Bamboo bar Via Dell 'Isarco, 3 39100 BZ Tel. 0471/050358
Recently renovated, it is a small restaurant where it is possible to taste good sushi and other particular ethnic dishes. To be able to taste maki, sushi, nigiri etc. it is recommended to order the boat.

2. Zushi

Favorite dish: shrimp tempura

Treats series

1. Osteria "I carrettai" Via Dr.Streiter, 20 39100 BZ Tel. 0471970558

It is absolutely impossible to miss the appointment of the aperitif at the carters on Saturday morning. Informal place where you can taste all kinds of canapés and self-service wine directly.

Favorite delicacies: tartare tartare

2. The Mouflon Rosa Via della Roggia, 22 39100 BZ

Finally a pizza as it should be in the center of Bolzano, more suitable for take-away pizza (pizzas, focaccia, etc.) but you can also eat there in the company of friends, very few tables absolutely to be booked. If you want you can book the fish evening.

Favorite delicacy: focaccia with sausage

1. From Santoni (Merano)

Via Mainardo 9

39012 Merano

The cuisine is typical Roman in addition to the meat, the first courses are also very good. Good meat in general. from the Florentine fillet!

2. From Gerhard (Cermes)

Meat at will, you eat well and pay little very nice manager, negative note closed from November to March.

Step by step photo

if alive, prepare the orecchiette according to the basic recipe, it is not difficult and they are really good

put to boil a pot of abundant water, where to blanch the broccoli for 5 minutes, and then you will cook the pasta

popular wisdom says that the chili must be used, but sparingly .. without it is bland, and two are too many. Then chop your dose together with the garlic clove

and here the differences between one recipe and another begin .. and I mean .. after having washed and cleaned the anchovy fillets you put half of them to dissolve in the oil. Someone does not want loose, someone does it with all of them. but it seems to me that they are good

add the garlic and the chilli pepper to the anchovies

add the broccoli florets, cut into small pieces

sauté the orecchiette in this sauce, adding the other chopped anchovy fillets and immediately serve the orecchiette with broccoli

Video: Orecchiette with Broccoli, Anchovy, Chili and Garlic (May 2022).