Peel and finely dice shallots and garlic cloves. Cut the spring onions into fine rings, core the chili peppers and also cut into very small cubes.
Divide broccoli into florets, do not use the hard stink. Cut the thinner stems into slices. Bring salted water to the boil and let the broccoli simmer in it for 5 minutes. Then lift it out with a slotted spoon (save the cooking water) and pour it into the ice water. Let cool in it for 5 minutes and drain off the water.
Remove 250 ml of the broccoli cooking water and refill the saucepan with water, adding a little salt to the water if necessary. Cook the orecchiette in it according to the instructions on the packet, then drain. Don`t be put off!
In the meantime, heat the olive oil in a large pan, fry the onion cubes and spring onion rings, then add the garlic and chilli cubes to the pan and sauté briefly. The garlic must not take on any color, otherwise it will become bitter. Now pour in the white wine and let the alcohol boil off, then pour in the broccoli water and add the peas. Cook for 5 minutes on high heat, the liquid should reduce a little. If the broccoli florets are still too hard for you, you can add them to the sauce.
Remove the skin from the salmon fillet and cut into cubes, lightly salt and pour the lemon juice over it. Heat olive oil with butter in a second pan and fry the salmon cubes in it for about 2 minutes, stirring occasionally. Then add the slightly chopped broccoli florets, the pasta and the sauce to the salmon, fold everything through and simmer gently for another 2 minutes, season with salt and pepper and pour a little olive oil on top.
Serve freshly grated parmesan separately.
The recipe comes from Bari / Apulia, the home of orecchiette pasta.
Ingredients
Print Recipe
Pin Recipe