One pot orecchiette broccolini and ricotta.
Cook time: 12 minutes | Prep time: 10 mins | Serves: 4
Ingredients.
250g pasta
2 bunches of broccolini, chopped finely
1 cup of chicken or vegetable stock
300g of fresh ricotta
4 tablespoons of extra virgin olive oil
1 large lemon, zest and lemon juice
salt and pepper
To serve: chilli flakes / truffle sea salt / grated parmesan
Method.
1. Bring 7 cups of water, the stock and 1/2 tablespoon of salt to a boil.
2. Separate the two halves of broccolini. Cut the thicker stalks into 1 cm pieces and set them aside. With the other half (the florets) cut into 2 cm pieces and set aside in another bowl.
3. Once the salted water has come up to a boil turn to medium-high heat and place the pasta into the pot and stir.
4. Cook the pasta for 5 minutes and then add the broccolini stalks to the pasta (do not put in the florets). Cook for another 4 minutes.
5. Add in the florets and stir. Cook for 2 minutes and turn the heat off. And salt and pepper to taste.
6. Get 4 serving bowls and evenly place ricotta into the base of each bowl.
7. Ladle the pasta and broccolini with liquid over the ricotta.
8. In each bowl add in 1 tablespoon of extra virgin olive oil, lemon zest, squeeze of lemon, plenty of cracked pepper.
