Orecchiette with Broccoli and Sautéed Lard: Don't be put off by the word lard; in the past when most people living in Italy were too poor to have more than occasional access to meats a little bit of lard was a tasty treat that also provided some much-needed fat. In this case it also provides a counterpoint to the bitterness of the broccoli. The recipe is from Bari. I would use lightly seasoned lard, though one could also use pork side if need be. To serve 4 you'll need:
Prep Time: 20 minutes
Cook Time: 30 minutes
Ingredients:
- 1 pound (450 g) orecchiette, either home made or store-bought (if need be substitute farfalle, butterflies).
- 3 pounds (1.5 k) broccoli
- 6 ounces (150 g) lard, with rind
- 2 cloves garlic, crushed
- Grated pecorino
- 1/2 cup red wine (optional)
- Olive oil
- Salt & pepper to taste
Preparation:
Trim the florets of the broccoli and wash them. Bring abundant salted water to boil and add the broccoli. Let them cook about 5 minutes, then add the orecchiette to the pot.In the meantime, dice the lard, including the rind, and sauté it in a little oil (about a tablespoon). Once the fat is rendered, add the garlic cloves and continue sautéing until the garlic is lightly browned. If you are using the wine, add it now and cook until it is mostly evaporated.
Drain the pasta, transfer it to a bowl, season it with the sauce, and serve with abundant grated pecorino. The wine? Though the recipe calls for red, I'd serve this with a full bodied white with enough lively acidity to match the lard and the cheese, for example a Sauvignon Blanc made by Rivera or Leone De Castris.
