Orecchiette alle cime di rapa Ingredients for 2 servings 1/2 kg broccoli rabe 2 tblsp extra-virgin olive oil from Puglia 2 cloves of garlic 1 anchovy fillet in oil chilli pepper 160 g Orecchiette pasta pepper Method Clean the broccoli rabe under cold running water so as to remove all traces of soil. If the vegetable is fresh, it will most certainly have soil amongst its leaves. Pour extra-virgin olive oil into a large, tall-sided pan, then add the peeled garlic cloves and the dried, chopped anchovy. Allow the ingredients to cook until the garlic has browned, then remove from the heat and add the finely chopper chilli pepper. Bring some water to the boil in a separate saucepan and pour in the Orecchiette (use pasta from Puglia if possible). Halfway through the cooking time (about 5 minutes before draining the pasta), place the broccoli rabe in the same water and allow it to cook along with the Orecchiette. Drain the Orecchiette when cooked (not overcooked). Meanwhile, heat the dressing with the garlic, oil and chilli pepper and pour the pasta and broccoli rabe on to it once they have been cooked and drained. Toss the pasta and dressing over a high heat for a couple of minutes, stirring all the time. Add a sprinkling of pepper and a little extra-virgin olive oil. The pasta is now ready to serve. If you want to experiment with an even more extraordinary version, make some breadcrumbs with a little stale bread and place in the oven drizzled with extra-virgin olive oil. Turn on the grill and toast the breadcrumbs for a few minutes. Now sprinkle them over the Orecchiette and serve. There are many Apulian wines that can be enjoyed with this dish. Locorotondo Doc is an especially good choice.
Posted on: Mon, 26 Aug 2013 10:14:14 +0000
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