Handmade Lorighittas pasta and broccoli simmered in olive oil infused with garlic, shallot, and pancetta.
From The Private Collection of Arcodoro and Sweet Myrtle & Bitter Honey
The Mediterranean Flavors of Sardinia
By Efisio Farris with Jim Eber
Published by Rizzoli International Publications (October 2007)
Lorighittas Virdes Lorighittas with broccoli
1 ½ pound broccoli florets
1 pound lorighittas pasta (or shell-shaped pasta)
4 tablespoons extra virgin olive oil
5 garlic cloves, minced
1 shallot, minced
¼ pound pancetta, minced
½ cup grated Pecorino Sardo cheese (or other pecorino cheese)
Boil the broccoli in lightly salted boiling water for 5 minutes. Transfer immediately to a bowl of ice water to stop the cooking process. Drain well and mince broccoli. Set aside.
Boil the pasta in salted boiling water for 10 to 12 minutes, or until al dente.
While pasta is cooking, heat olive oil in a medium saucepan over medium heat. Add garlic, shallot, and pancetta, stirring until pancetta browns. Add broccoli and season to taste; toss well. Stir in ½ cup of pasta cooking liquid; reduce heat to medium-low and simmer for 10 minutes.
Add pasta to sauce and toss well. Remove from heat and mix in the pecorino cheese, stirring to incorporate.
GourmetSardinia Co., Inc. ~ 7051 Portwest Drive Suite 100 ~ Houston, TX 77024
713-621-6858 ~ www.gourmetsardinia.com
Arcodoro & Pomodoro Restaurants ~ Houston ~ www.arcodoro.com