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Orecchiette With Broccoli Rabe Recipe

Orecchiette With Broccoli Rabe Recipe

Orecchiette With Broccoli Rabe Recipe

(orecchiette con cime di rapa)

Preparation time : 30 minutes + 15 minutes resting time + 5 minutes cooking time

Ingredients for 4 servings

for the pasta :

  • remilled durum wheat semolina flour 11/3 cups (250 g)
  • water, lukewarm 1/cup (125 ml)
  • or: ready made orecchiette

for the sauce :

  • rapini or broccoli rabe (cime di rapa) 101/2 oz (300 g), trimmed
  • anchovies in oil 2 fillets
  • sliced fresh chili pepper 1
  • garlic 1 clove
  • extra-virgin olive oil 1/4 cup (60 ml)
  • freshly ground pepper to taste
  • salt to taste

Method :

  1. Make a well with the flour, add the lukewarm water to the well and knead to make smooth homogeneous dough. Wrap the dough in plastic and let it rest for at least 15 minutes.
  2. Divide the dough into ropes about the thickness of a finger. Cut the ropes into small pieces about 1/2 inch (1 cm) long, with a round ended knife, and gently press flat on a work surface. Take each piece of dough in the palm of your hand and press with the thumb of your other hand to shape the orecchiette (little ears).
  3. Trim the broccoli rabe, removing almost all of the tougher parts of the stem. In a wide, shallow skillet, fry a mixture of finely sliced garlic, the whole chili pepper and the two anchovy filets in 3 tablespoons of oil. Then add 3 or 4 tablespoons of water. When the anchovies have melted, remove the skillet from the heat.
  4. Meanwhile, heat the water for the orecchiette in a large saucepan. When it boils, add a handful of coarse salt and pour in the pasta together with the broccoli rabe. Cook the pasta until al dente. A couple of minutes before draining the pasta, reheat the anchovy mixture.
  5. Drain the orecchiette, preferably with a fine sieve, in order to catch all the small pieces of broccoli rabe, then add them directly to the fried anchovy mixture and mix well. Season with freshly ground pepper and serve immediately.