In the mood for some Italian food today, so I prepared some homemade orecchiette pasta. — 200 grams semolina and 100 ml water. Knead for about 8 minutes, form a round ball, cover in plastic and let it rest for 30 minutes.
While the pasta dough is resting I harvested the last of the broccoli and broccolini in the backyard garden.
Then back in the kitchen to make orecchiette which is Italian for “little ears.”
The orecchiette was sauteed with diced onion, thinly sliced garlic, pancetta and broccoli and broccolini in tomato sauce.
Buon appetito!
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Backyard Edible Garden in Los Angeles
We are a Filipino-American family growing many varieties of edible plants – fruits, vegetables and herbs in our small urban backyard garden in Los Angeles, California. We eat what we grow and in this channel we share seasonal garden to table recipes.
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