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Orecchiette with broccoli and taleggio fondue

This recipe is a classic, which my mom has always cooked, but I made a change to make it more palatable to the difficult tastes of my adolescence. What could I add if not some cheese? My choice fell on a complex cheese and a little out of the reach of a girl but my tastes were getting better and therefore Taleggio seemed to me the most gourmand choice. Today I often put this dish on my menus at restaurants using normal broccoli or Romanesco when I happen to find it at the market and it is regularly applauded by those who order it.


300 grams of orecchiette

800 gr of broccoli

Extra virgin olive oil

1 clove of garlic

150 gr of speck (optional)

200 gr of taleggio cheese

100 ml of fresh cream

Boil some water in a large pot, once it comes to a boil, add salt and drop the washed and cut broccoli into florets. Cook for 15 minutes and in the meantime heat the oil in a pan. As soon as it gets hot, add the crushed garlic clove. When it starts to sizzle, add the bacon cut into strips. Add some broccoli florets taken from the pot and mash them with a fork. Salt lightly, because both the speck and the taleggio are salty. Drop the orecchiette in the water with the broccoli and cook. While the pasta is cooking, melt the flaked taleggio cheese in the cream in a saucepan. When the orecchiette are cooked, strain them, setting aside half a glass of cooking water. Pour the pasta into the pan with the oil and toss by adding a little cooking water. Take a nice plate and place a few tablespoons of taleggio fondue on the bottom and arrange the pasta on top. Sprinkle with pink pepper to taste.

Get ready for a good experience.

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