Orecchiette with Broccoli Rabe (Pugliese style)

We, the Italians, eat pasta every day.

What’s better than pasta? Pasta paired with leafy green.  Like this Orecchiette With Broccoli Rabe.

The Pugliese posse knows best and bright this orecchiette and broccoli rabe with….(drumroll)… anchovies, and bread crumbs. Some riots even add ricotta salata and/or chili peppers. Choose your team. I am #teampecorino, ‘cause I am a super riot.

Like most of the Italian recipes, Orecchiette with broccoli rabe (cime di rapa in Italian) is easy and quick to prepare. Shortly, pasta is cooked in the same pot of broccoli rabe. Meanwhile, in a pan, anchovies will be melted with oil and garlic. And that’s it, just a sprinkle of breadcrumbs and/or ricotta salata/pecorino.

If you want to make it vegetarian, just skip the anchovies. If you want to go further and make this pasta vegan, skip anchovies and cheese, it is shamefully good.

Note: If you don’t like food waste like me, don’t throw away the broccoli’s leftover. Boil them in salty water, drain, and make a purée with a food processor, season to taste and use it as pesto or a creamy topping for crostini. Sometimes I add Parmigiano Reggiano, other times, Pecorino, sweet paprika, and nuts. It’s versatile, creamy and with a tangy side, that pairs great with sausages, sheep cheese and of course anchovies. 

Ingredients:

For 4 persons:

• 1 pack of Orecchiette ( I like the Artisan Organic Orecchiette from Trader Joe) 1 lb (456 g)
• Salt
• 3 bunches of broccoli rabe 
• 4 tbsp of extra virgin olive oil
• 2 garlic cloves
• 6 anchovies (I really like these Nettuno Anchovies)
• 1-1/2 cups coarse breadcrumbs
• crushed red pepper (optional)
• Ricotta Salata (optional) or Pecorino cheese finely grated (optional)

Preparation:

Rinse broccoli rabe and cut off the stems keeping only florets and tender leaves.

Bring a large pot of water to boil, salt (generously) and add broccoli rabe. Return to boil and after 5 minutes add orecchiette. Cook until al dente, according to package directions.

Meanwhile, in a large skillet over medium-low heat warm up 3 tbsp oil, add garlic and cook until golden, then add the anchovy fillets. Just melt the anchovies in the oil using a wooden spoon. Don’t overcook anchovies or they will turn out bitter.  If you like it, add now some crushed red pepper and set aside. 

In a small nonstick skillet toast the breadcrumbs stirring often, until deep golden (3/4 minutes). Place on a plate and let it cool.

When pasta and broccoli rabe are ready,  drain well and return to the skillet with garlic and anchovies on medium heat.

Toss well, and if you like it sprinkle with Pecorino or grate Ricotta Salata on top and toss again.

Divide the pasta among plates or shallow bowls and top each portion with toasted bread crumbs and a drizzle of extra virgin olive oil.

Do you like broccoli rabe and pizza? Go make my Pizza Bianca /White Pizza and top it with sauteed broccoli rape and sausage crumbs.

Happy

0 0 %

Sad

0 0 %

Excited

0 0 %

Sleepy

0 0 %

Angry

0 0 %

Surprise

0 0 %