Orecchiette with Sprouting Broccoli, Green Garlic & Toasted Breadcrumbs

This is my spring version of the classic southern Italian orecchiette con cime di rapa. I couldn’t find cime di rapa where I live, but I found beautiful purple sprouting broccoli at the farmers market, and it works really well here. It has tender stems, small florets and some leaves, giving a similar balance of bitterness, texture and freshness.

I made the pasta by hand, though mine ended up somewhere between orecchiette and cavatelli, which is honestly fine. Both shapes hold the sauce beautifully. If you want to make proper orecchiette, I recommend watching a short video tutorial, because the shaping motion is much easier to understand visually. You can also use dried orecchiette, just adjust the cooking time as explained below.

Ingredients

Serves 2–3

Pasta

• 300 g semola rimacinata
• About 150 ml warm water
• Pinch of salt, optional

Sauce

• 400–500 g sprouting broccoli, cime di rapa or broccoli
• Small handful green garlic, or 4–5 garlic cloves
• 3–4 tbsp extra virgin olive oil
• ½ tsp chili flakes, or to taste
• Salt and black pepper

Breadcrumb topping

• 2–3 tbsp breadcrumbs
• 1 tbsp olive oil

Optional

• 1 tbsp fermented almond or cashew cheese
• Tiny pinch of nutritional yeast

Not traditional, but nice if you want a slightly creamier or cheesier finish.

Method

Step 1: Make the pasta dough

Mix the semola with the warm water gradually. Knead for 8–10 minutes, until smooth and firm.

The dough should feel quite dry and resistant at first, not soft or sticky. Cover and let it rest for 30 minutes.

Step 2: Shape the orecchiette

Cut off a piece of dough and keep the rest covered.

Roll it into a rope about the thickness of your little finger, then cut it into small pieces.

Using a blunt knife, press and drag each piece toward you, then turn it over your thumb to create the little “ear” shape.

Don’t worry if they look more like cavatelli. They will still work perfectly.

Step 3: Prepare the broccoli and garlic

While the dough rests, cut the sprouting broccoli into 4–5 cm pieces, keeping the tender stems, leaves and florets.

Slice the green garlic or garlic cloves thinly.

Step 4: Toast the breadcrumbs

Heat 1 tbsp olive oil in a pan. Add the breadcrumbs and toast until golden and crisp.

Set aside.

This gives you that simple southern Italian “poor man’s parmesan” topping.

Step 5: Cook the pasta and broccoli

Bring a large pot of salted water to a boil.

If using fresh pasta, cook the broccoli first for about 3 minutes, then add the fresh orecchiette and cook for another 2–3 minutes, until the pasta floats and tastes cooked but still has a little bite.

If using dried orecchiette, cook the pasta according to the package instructions and add the broccoli during the last 4–5 minutes of cooking.

Step 6: Make the garlic and chili oil

While the pasta cooks, heat 3–4 tbsp olive oil in a wide pan.

Add the garlic and chili flakes and let them gently sizzle until fragrant, without browning the garlic.

Traditionally, anchovies can be added here and melted into the oil, but they’re optional.

Step 7: Bring it together

Transfer the cooked pasta and broccoli directly into the pan with a slotted spoon, letting some of the starchy cooking water come with it.

Toss everything together, adding a little more pasta water if needed, until the pasta is glossy and lightly coated.

Season with black pepper and more salt if needed.

If using fermented almond or cashew cheese, stir in a small spoonful at the very end, off the heat.

Step 8: Serve

Serve immediately with the toasted breadcrumbs on top.

The final dish should be glossy, savoury, slightly bitter from the greens, gently spicy from the chili, and finished with that crispy breadcrumb topping. Not saucy, not dry, just nicely coated.