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Orecchiette Pasta with umbrine, Mussels and Broccoli Recipe

Orecchiette Pasta with umbrine, Mussels and Broccoli Recipe

Orecchiette Pasta with umbrine, Mussels and Broccoli Recipe

(orecchiette con ombrina, cozze e broccoli)

Preparation time : 1 hour + 8-9 minutes cooking time

Ingredients for 4 servings

pasta :

  • durum wheat semolina 13/cups (300 g)
  • water 2/3 cup (150 ml)

sauce :

  • umbrine or substitute sea bass or branzino 7 oz (200 g)
  • tomatoes 1/2 lbs (250 g)
  • mussels, scrubbed and de-bearded 101/oz (300 g)
  • broccoli, cut into florets 7 oz (200 g)
  • white wine 3 tbsp + 2 tsp (50 ml)
  • fresh marjoram, minced 1 tsp
  • extra-virgin olive oil 1/4 cup (60 ml) + extra for serving
  • salt and pepper to taste

Method :

  1. Mix the flour and hot water until a smooth and elastic dough forms. Wrap it in plastic and refrigerate it for 15 minutes.
  2. Shape the dough into cylinders as thick as your finger and cut them crosswise into pieces about 1/3 – 1/2 inch (1 cm) long. Use the rounded tip of a butter knife to slide them over the work surface. Then use your thumb to form a depression in the center of each one, creating the typical concave orecchiette shape.
  3. Clean the mussels thoroughly, scraping them with a knife and rinsing them well. Put them in a pot with the white wine and 1 tablespoon of oil. Cover the pot and let them cook until they open, then remove half the shells. Pour off and reserve the liquid from the pot.
  4. Wash the broccoli and divide it into florets. Boil the broccoli in salted water until just tender and quickly transfer it to ice water to cool. Cut an X into the bottom of each tomato, boil them for about 10 seconds, then submerge them in ice water. Peel them, remove the seeds, and dice them. Skin, bone and dice the fish.
  5. Sauté the fish in 3 tablespoon oil, seasoning it with salt and pepper. When the fish is cooked, add the marjoram with the mussels and their liquid. Then add the broccoli and tomatoes.
  6. Boil the pasta in salted water until al dente. Reserve a bit of the pasta water and add it, along with the drained pasta, to the sauce. Let everything cook together for a minute, mixing well. Top it off with a drizzle of cold-pressed olive oil.