Orecchiette con Cime di Rapa
Puglia's most iconic pasta — orecchiette ("little ears") with cime di rapa (broccoli rabe/rapini), the bitter Puglian green. The handmade orecchiette are boiled in the same water as the cime di rapa. The sauce is simplicity itself: garlic, anchovies, chilli and olive oil. The anchovies melt into the oil creating a deeply savoury base for the bitter greens.
- Total
- 35 min
- Serves
- 4
- Level
- Medium
Prep 15 min · Cook 20 min
Ingredients
Method
Orecchiette: mix semolina with warm salted water into a firm dough; knead 10 minutes. Rest 30 min. Pinch off small pieces (hazelnut-sized). Drag each piece with a butter knife across the board, then flip over your thumb to create the ear shape.
About 4 min
Cook cime di rapa in a large pot of salted boiling water 3 minutes. Add orecchiette to the same water; cook until al dente.
About 9 min
Meanwhile, warm olive oil in a large pan; add garlic, anchovy and chilli; cook over medium heat until anchovies melt completely.
About 9 min
Drain pasta and greens together (keep some water). Add to the pan; toss well, adding pasta water as needed for a light sauce.
About 9 min
Serve topped with toasted breadcrumbs (the "poor man's Parmesan" in Puglia). No cheese is used in the traditional version.
About 3 min
Nutrition per serving (estimate)
- Calories
- 460
- Protein
- 16 g
- Carbs
- 74 g
- Fat
- 12 g
- Fibre
- 6 g
- Sugar
- 4 g
- Sodium
- 540 mg
Contains: gluten, fish
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Recipe by Boon Tools.