Restaurant Recipes
Buca di Beppo Orecchiette Pugliesi
Yield: 4 servings
Ingredients
- 3/4 cup olive oil
- 2 tablespoons chopped garlic
- 2 teaspoons crushed red pepper flakes
- 2 (6 ounce) boneless, skinless chicken breasts, diced into 1 x 1 inch pieces
- 2 cups broccoli florets, blanched
- 1 small zucchini, thinly sliced and blanched
- 1 teaspoon salt
- 1 pound orecchiette
- 1 medium tomato, chopped
- 1/4 cup grated pecorino Romano cheese
Instructions
- In a large sauté pan, heat the olive oil over medium. Add the garlic and crushed red pepper cooking until aromatic, about 30 seconds.
- Add the chicken and sauté until brown. Add broccoli, zucchini and salt; cook until tender and brown, about five minutes. Set aside.
- In a large pot of boiling water cook the orecchiette until al dente. Prior to draining the pasta, take 1/4 cup of the hot water and add it to the sauce along with the tomato. Drain the pasta very well.
- Place the pasta back into the pot and the sauce and the cheese. Toss very well, until the sauce is completely incorporated.
- Serve immediately.
Attribution
Executive Chef Vittorio Renda, Buca di Beppo