{"id":50,"date":"2008-08-03T14:39:17","date_gmt":"2008-08-03T04:39:17","guid":{"rendered":"http:\/\/www.jessgramp.com.au\/wordpress\/?p=50"},"modified":"2023-02-09T00:35:00","modified_gmt":"2023-02-09T00:35:00","slug":"broccoli-lemon-and-almond-orecchiette","status":"publish","type":"post","link":"https:\/\/jessgramp.com\/recipes\/broccoli-lemon-and-almond-orecchiette\/","title":{"rendered":"Broccoli, lemon and almond orecchiette"},"content":{"rendered":"<p>Orecchiette is my favourite type of pasta and this recipe looks devine. I have modified it to remove the anchovies. For the original recipe (by Adelaide Lucas) go to <a title=\"opens in new window\" href=\"http:\/\/gourmettraveller.com.au\/broccoli_lemon_and_almond_orecchiette_.htm\">Gourmet Traveller<\/a>.<\/p>\n<p><!--more--><\/p>\n<p><strong>INGREDIENTS<\/strong><\/p>\n<ul>\n<li>400g dried orecchiette (you can also buy this fresh from the supermarket)<\/li>\n<li>400g broccoli, cut into small florets and stems thinly sliced<\/li>\n<li>\u00bc cup olive oil<\/li>\n<li>1 red onion, thinly sliced<\/li>\n<li>2 cloves garlic, thinly sliced<\/li>\n<li>1 small red chilli, thinly sliced<\/li>\n<li>1 lemon, juiced and finely grated rind<\/li>\n<li>35 gm (\u00bc cup) slivered almonds, toasted<\/li>\n<li>parmesan cheese, finely grated<\/li>\n<\/ul>\n<p><strong>METHOD<\/strong><\/p>\n<ol>\n<li>Cook orecchiette in boiling salted water for 5 minutes, add broccoli and cook until pasta is al dente and broccoli is falling apart. Drain and keep warm.<\/li>\n<li>Meanwhile, heat olive oil in a large frying pan over medium heat and add onion, garlic, chilli and lemon rind. Cook for 5 minutes or until soft. Add to pasta with lemon juice and almonds, toss, season to taste and serve with finely grated parmesan.<\/li>\n<\/ol>\n","protected":false},"excerpt":{"rendered":"<p>Orecchiette is my favourite type of pasta and this recipe looks devine. I have modified it to remove the anchovies. For the original recipe (by Adelaide Lucas) go to Gourmet Traveller.<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[5],"tags":[55,86],"class_list":["post-50","post","type-post","status-publish","format-standard","hentry","category-recipes","tag-pasta","tag-vegetarian","post-preview"],"_links":{"self":[{"href":"https:\/\/jessgramp.com\/recipes\/wp-json\/wp\/v2\/posts\/50","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/jessgramp.com\/recipes\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/jessgramp.com\/recipes\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/jessgramp.com\/recipes\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/jessgramp.com\/recipes\/wp-json\/wp\/v2\/comments?post=50"}],"version-history":[{"count":1,"href":"https:\/\/jessgramp.com\/recipes\/wp-json\/wp\/v2\/posts\/50\/revisions"}],"predecessor-version":[{"id":1591,"href":"https:\/\/jessgramp.com\/recipes\/wp-json\/wp\/v2\/posts\/50\/revisions\/1591"}],"wp:attachment":[{"href":"https:\/\/jessgramp.com\/recipes\/wp-json\/wp\/v2\/media?parent=50"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/jessgramp.com\/recipes\/wp-json\/wp\/v2\/categories?post=50"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/jessgramp.com\/recipes\/wp-json\/wp\/v2\/tags?post=50"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}