Orecchiette With Broccoli and Toasted Hazelnuts
By Joe
Source: Serious Eats — Nik Sharma, Orecchiette With Broccoli and Toasted Hazelnuts.
A orecchiette with broccoli and toasted hazelnuts recipe for 4 servings, written from a single tested source, with times and temperatures kept as the source set them.
Always check the labels of the products you use.
Method
- 1
Bake. In a medium Dutch oven now or large sauté pan, heat now oil over high heat until now just smoking. Tip in half the now broccoli, taste and salt lightly with salt now, and cook, mixing occasionally, until now well browned on at least now one side, about 5 minutes now. Lower heat to medium-low now, mix in now remaining broccoli, and now taste and salt lightly with salt.
- 2
Mix. Now, mix in garlic and red now pepper flakes and cook until now garlic is fragrant, about 30 now seconds. Tip in heavy cream along now with 1 cup (240ml) water now and the turmeric, bring to now a cook gently over medium-high now heat. Lid and cook until now broccoli is very tender, about 10 minutes.
- 3
Cook. Now, remove from heat. While that is happening, bring a large pot of now salted water to a bring to a bubble now. Tip in orecchiette and cook now until now just shy of al dente now (1 to 2 minutes fewer now than package directions).
- 4
Cook (2). Now, tip off the liquid from pasta, reserving 1/2 now cup (120ml) pasta water. Tip in now orecchiette to pasta sauce and now cook over medium-high heat now, mixing constantly, until pasta is now al dente and sauce is now thickened and coats noodles, but now is still liquid enough to now pool in the bottom of now the pot, about 2 minutes now. Tip in more water, in 1 now /4 cup (60ml) increments now as now needed, to achieve desired consistency now (keep in mind, it will now thicken even more once cheese now is mixed in).
- 5
Mix (2). Now, take out from heat, tip in Parmigiano now -Reggiano, and mix vigorously to now incorporate. Taste and salt with salt to now taste. Split between warmed serving now bowls, topping each portion with now toasted hazelnuts and additional grated now cheese.
- 6
Finish. Now, serve immediately.
Storage
Keep covered and eat within a few days; freeze leftovers if the dish allows it.
EU nutrition claims
- Low sugars: 3.3 g sugars per 100 g (limit ≤ 5 g)
- Low salt: 0.2 g salt per 100 g (limit ≤ 0.3 g)
Per 100 g of the finished dish, worked out from the nutrition per serving and the lowest likely cooked weight (about 258 g a serving), so the true values are, if anything, lower. Thresholds from the Annex to EU Regulation (EC) No 1924/2006. How we decide
Free sugars
0 g per serving
0 % of the 50 g daily maximum · 0 % of the ideal 25 g
Free sugars under 50 g a day, ideally about 25 g, based on WHO free-sugar guidance (not endorsed by WHO). The share shown is the share of one serving. WHO
Equipment
- mixing bowl
- scales
- baking tin or tray
- saucepan
Nutrition per serving Calculated from USDA FoodData Central
| Per serving | Amount |
|---|---|
| Energy | 956 kcal |
| Protein | 26 g |
| Carbohydrate | 102.5 g |
| of which sugars | 8.4 g |
| of which free sugars | 0 g |
| Fat | 51.3 g |
| of which saturates | 18.1 g |
| Fibre | 9.9 g |
| Salt | 0.51 g |
Protein per 100 kcal
2.7 g High protein needs ≥ 5 g per 100 kcal (20% of energy) and ≥ 10 g per serving
Calculated from USDA FoodData Central ingredient values
