Orecchiotte with Broccoli & Parmigiano Reggiano

Serve 4, as a light meal

16 La Genuina orecchiotte semola
Extra virgin olive oil (EVO)
530g jar Sabato tomato pasta sauce of choice
1 large head broccoli, cut in florets
2 cloves garlic, chopped
2 Tbsp fresh oregano leaves
50g Parmigiano Reggiano, finely grated
1/4 cup cream
Sal de Añana spring salt
Freshly ground black pepper
Parmigiano Reggiano, shaved, to serve

Orecchiotte (big ear) semola (to stuff) pasta shells are made by artisan producer, La Genuina, in Puglia, Italy. Drawing on the recipes of their grandmothers and high-quality durum wheat semolina, these traditional Pugliese pasta shapes are lovingly hand-formed. The hard wheat, combined with La Genuina’s long and slow drying  process, creates pasta that holds its shape well and tastes delicious – especially with a fabulous filling and cooked in a tasty Sabato pasta sauce.

Match with: Rocca Giovanni Nebbiolo d’Alba

Recipe by Julie Le Clerc