Orecchiette con cime di rapa or Orecchiette with Broccoli rabe

Orecchiette with Broccoli rabe is a signature first-course dish from the Puglia region, so tasty and easy to prepare. The pasta we are using to prepare this dish is called “orecchiette,” translated from Italian, which means little ears; they are the perfect pasta to scoop the sauce. You may ask why the Italians have so many different pasta shapes and the purpose: here is the thing, the different pasta shapes pair differently with sauces. Smooth thin paste works well with light sauce instead of thicker, and shaped pasta works better with thick sauces. For example, pasta with ridges will hold chunkier sauces with meat better than a smooth one.

Here is Giovanna’s recipe for delicious Orecchiette con cime di rapa:

Ingredients for two people:

500g Broccoli rabe

200g Orecchiette shape pasta

30g breadcrumbs

One clove of garlic

One anchovy fillet in oil

Chili pepper attests

30 gr. Evo Oil

Salt attests

Directions:

  • Pour half of the oil and sauté the garlic with the chili and anchovy fillet in a pan.

  • Get them sautéed. Get out of the fire and keep aside as soon as you’re ready.

  • Meanwhile, in another pan, pour the rest of the oil and breadcrumbs and sauté until golden brown.

  • In a pot, boil abundant salted water; as soon as the water reaches the boil, emerge the Broccoli rabe.

  • Boil them for 5 min and then add the orecchiette.

 

  • When the orecchiette is ready, put the pan with the saute of garlic and anchovies back on the fire.

  • Drain the orecchiette and the rabe from the water and add them to the pan. Mix well for a couple of minutes and adjust to salt.

  • Serve on the plate and sprinkle with the golden breadcrumbs and a drizzle of raw olive oil.

Buon Appetito 😉

 

Relative posts: Broccoli Rabe or Neapolitan Friarielli in oil recipe

 

Svetlana Hristova

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