Orecchiette with broccoli rabe
- ¾ lb orecchiette
- ⅝ lb broccoli rabe , cleaned
- 2 anchovies in oil
- 1 clove of garlic
- 1 chili pepper
- 2 ½ tablespoons extra virgin olive oil
- salt and pepper to taste
Trim the broccoli rabe, leaving only a little bit of stem.
In a large, low-edged pan, sauté thinly sliced garlic, chili pepper and the anchovy fillets in the olive oil.
Add three or four tablespoons water, in order to dissolve the anchovies, then remove from heat.
Cook the broccoli rabe and orecchiette together in a large pot of boiling salted water.
A couple of minutes before the pasta is done, reheat the sauce.
Drain the orecchiette with a fine mesh strainer to retain all of the florets of broccoli rabe. Transfer to the pan with the the sauce and toss until the pasta is covered evenly. Season with a grinding of fresh pepper.
If the florets of broccoli rabe are quite tender, cook the pasta first and add the broccoli rabe only towards the end so that they don’t loose their consistency.
Because of their shape, orecchiette tend to clump together during cooking: try stirring them often during the first few minutes of cooking.
Orecchiette is a type of pasta typically found in Puglia, which is recognized by the Italian Ministry of Agriculture as a traditional food product. The shape of orecchiette is similar to that oflittle ears are the size of the tip of a big finger. They are made by pressing a small amount of dough with one’s thumb pressure to create and indentation.
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