Orecchiette (pasta shell) 240g

Sugo con i broccoli (broccoli sauce) 350g

A Pot

1 frying pan

A Colander

A Large fork

Small ladle

Customize Pasta shells with broccoli and anchovies
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Pasta shells with broccoli and anchovies
Pasta shells with broccoli and anchovies

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£15.00

Summary
    Main Dishes

    Pasta shells with broccoli and anchovies

    Cooking time 15 min

    History

    In Italy, by saying orecchiette (meaning ‘little ears’) you are immediately reminded of Puglia. In spite of the continuous debate surrounding its origins, this is the name of a pasta that is synonymous with the region. Some have suggested that the pasta came from the French region of Provence. This controversial suggestion could be true as when orecchiette was introduced to Puglia, around 1200 AD, the area was dominated by the French and ruled by the Angioini family. Other historians claim that it was created in the small village of Sannicandro, near Bari, using Jewish traditional techniques of the 12 th or 13 th century The exact same recipe that was used then, is used now. In this recipe orecchiette is traditionally paired with a typical Puglian vegetable; broccoli. This surprisingly more-ish dish is one of the most popular recipes from Puglia’s culinary tradition.
    £15.00
    £7.50 per meal
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    • Nutrition

    • Energy Kj
      3.578g
      Energy Kcal
      859g
      total Fat
      53,90g
      Saturated Fat
      16,00g
      Carbohydrate
      59,90g
      Sugars
      2,50g
      Protein
      33,50g
      Sodium
      2,36g
      Energy Kj
      2.640g
      Energy Kcal
      631g
      total Fat
      29,08g
      Saturated Fat
      5,40g
      Carbohydrate
      71,88g
      Sugars
      3,00g
      Protein
      20,40g
      Sodium
      1,57g
      Remember that you will cook this recipe at home and that ingredients are subject to natural variation hence nutritional information is approximated.