Orecchiette with broccoli rabe
Orecchiette con cime di rapa
Traditional recipe
The pasta symbol of the Puglia: diskettes of durum wheat semolina shaped like small ears, with the broccoli rabe bitter and the pungent scent of anchovies.
The orecchiette They are the most representative pasta of Apulian cuisine, particularly that of Bari. Tradition dictates that they are prepared by hand by the 'housewives' on wooden boards, dragging them with the thumb to obtain that characteristic concave shape. broccoli rabe They are a typical winter vegetable from Southern Italy, with an unmistakable bitter flavour that marries perfectly with the strong taste of pasta. durum wheat semolinaThe final touch of anchovies dissolved in oil enhances the whole ensemble. In the Arco Basso district of old Bari you can still find women who draw the anchovies. orecchiette on the street, selling fresh pasta. It's one of Italy's most authentic gastronomic spectacles.
Instructions
ShareVoice reading
4 steps · natural Italian voice
Cleaning and cutting the tops
Separate the inflorescences and tender leaves from the leathery stems; rinse repeatedly in cold water until the water runs clear. into rounds thick stems: they will take longer to cook and should be added first.
Cooking broccoli and pasta
Bring to a boil plenty of salted water; blanch the tops for 4–6 minutes until tender but firm, bright green. Add the orecchiette and cook for 7–10 minutes (fresh) or 11–13 minutes (dried). Remove a ladle of the cooking water and set it aside.
Preparing the dressing
Heat 4–(5 tbsp) 5 tablespoons of oil in skillet; add crushed garlic and chili pepper And gently sauté over low heat Cook for about 2 minutes until the garlic is golden. Add the anchovy fillets and stir until they dissolve in the oil; remove the garlic if you prefer a smoother sauce.
Drain, sauté and vigorously stir
Drain the pasta and broccoli together, leaving the cooking water; pour immediately into the skillet and jump over high heat 1–2 minutes. Add some tablespoon of cooking water and vigorously stir vigorously until you get a glossy sauce. Season with salt to taste only if necessary and serve hot.
Chef's Tips
The broccoli rabe They must be fresh and with abundant inflorescences: they are the most valuable part. The anchovies must be completely dissolved in oil: they become invisible but add extraordinary flavor. Toasted breadcrumbs are a traditional peasant dish for those who didn't have cheese: it's an authentic and tasty alternative.
Ingredients
- (14.11 oz) 400 g of orecchiette (fresh or dried)
- (17.64 oz) 500 g of broccoli rabe
- 4 anchovy fillets in oil
- 2 cloves of garlic
- Chili pepper fresh or dry as desired
- Extra virgin olive oil
- Salt
- Optional: toasted breadcrumbs for garnish
Can't find it in the US?
- broccoli rabeMost US supermarkets
Sold as broccoli rabe or rapini
Or: Broccolini plus a handful of mustard greens
- dry breadcrumbsMost US supermarkets
Plain dry breadcrumbs
Not seasoned Italian-style crumbs and not panko.
⚠️ Automatic ingredient-based detection. Always check product labels.
Translate