Weekly Meal Plan – Spring Week 1, 2021
Broccolini Orecchiette / Rosemary Chicken / Crispy Lamb & Hummus / Sticky Pork with Coconut Rice
Broccolini Orecchiette
There was this divine Italian restaurant in Adelaide we used to frequent and I always ordered their broccolini orecchiette. When we moved back to Perth the owner kindly gave me his recipe written on a scrap of paper. I’ve long lost the recipe, but this is what I have remembered. I’ve added the pangratatto crumb for something a little extra.
Ingredients
- 250 g orecchiette
- 2 bunches broccolini
- 300 g firm ricotta
- 1/2 cup breadcrumbs
- 45 ml olive oil
- 1 garlic cloves - crushed
- 1 tbsp basil
- 1 tbsp parsley
- 1 lemon
- 40 g pecorino
- 1/4 tsp chilli flakes
Instructions
- Preheat oven to 180 degrees Celsius.
- Cook pasta in a large pan of boiling, salted water for 8-10 minutes or until al dente. Drain and transfer to a large bowl.
- Cut the stems off the broccolini and chop into 1 cm widths. Tear the floreats apart.
- Combine the breadcrumbs, 1 tsp olive oil, garlic, basil, parsley, chilli and 1 tbs pecorino in a baking tray. Season with salt and pepper. Pop in the oven for 8-10 minutes or until the crumb has browned and is crunchy. Shake the tra half way through.
- Meanwhile, heat ¼ cup water in a large frypan on medium heat. Add broccolini stems and cook for 2 minutes. Drain and set aside.
- Return the pan to the hotplate. Add 2 tbs olive oil, garlic and cook for 1 minute. Sprinkle the ricotta over the pan and leave for 2-3 mintues. Stir, then add the broccolini floreats and leave for another 2 minutes. Add the broccolini stems and stir to combine. Add the orecchiette, the rest of the pecorino, juice of half a lemon and stir. Season with salt and pepper. Divide amongst bowls and sprinkle with pangrattato and extra pecorino.
Nutrition
Calories: 472kcal | Carbohydrates: 48g | Protein: 19g | Fat: 23g
