Orecchiette con Cime di Rapa (Orecchiette with Broccoli Rabe)
Local name: Orecchiette con cime di rapa
In short: Ear-shaped orecchiette tossed with bitter broccoli rabe, garlic, chili and anchovy in olive oil. A humble, punchy pasta from Puglia. It takes about 35 min in total and makes 4 servings.
- Prep
- 15 min
- Cook
- 20 min
- Total
- 35 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 595 kcal
In Puglia, the heel of the Italian boot, orecchiette (little ears) are the pasta of everyday cooking, and cime di rapa (broccoli rabe) is the green they are most often paired with. The leafy, slightly bitter greens are boiled in the same pot as the pasta, then tossed with garlic, chili and anchovy melted in olive oil. The result is bold and savory, and costs very little. Dried orecchiette are the easy choice.
Instructions
- Bring a large pot of generously salted water to a boil. Cut the broccoli rabe into 5 cm (2 inch) pieces, keeping the florets and leaves together.
- Add the orecchiette to the boiling water. When the packet time has 5 minutes left, add the broccoli rabe to the same pot and cook everything together until the stems are tender and the pasta is just short of al dente, as it will finish in the pan.
- While they cook, warm the oil with the garlic, anchovies and chili in a wide pan over low heat for 4 minutes, pressing the anchovies until they melt. Do not let the garlic brown.
- Reserve a mug of the cooking water, then drain the pasta and greens together.
- Tip them into the pan and toss over medium heat for 2 minutes, crushing some of the greens against the pan and adding splashes of cooking water until the pasta is coated in a loose sauce.
- Serve hot, with a drizzle of olive oil on top.
Tips
- Broccoli rabe can be hard to find. Use tenderstem broccoli cut small and cook it a little longer, or use Swiss chard stems and leaves for a milder flavor.
- Many Puglian cooks scatter toasted breadcrumbs on top instead of cheese. Toast 4 tablespoons of breadcrumbs in a dry pan with a spoonful of oil until golden.
Questions and answers
Is broccoli rabe bitter?
Yes, pleasantly so. Boiling it in salted water softens the bitterness, and the anchovy and garlic balance what remains. If you are new to it, cook it a little longer.
Can I make orecchiette from scratch?
Yes. Knead durum wheat semolina with warm water into a firm dough, cut small pieces, drag each one with a table knife, then flip it over your thumb to make a cup. It takes patience, so dried orecchiette are a fine shortcut.
Can I leave out the anchovies?
Yes, but the dish will taste less savory. Add a pinch more salt and a squeeze of lemon, or a tablespoon of capers, to keep it lively.
How long does it take to make Orecchiette con Cime di Rapa (Orecchiette with Broccoli Rabe)?
About 35 min in total: 15 min of preparation and 20 min of cooking.
How many calories are in Orecchiette con Cime di Rapa (Orecchiette with Broccoli Rabe)?
About 595 kcal per serving, with 21 g of protein, 78 g of carbohydrates and 22 g of fat. These values are estimates.
Nutrition per serving
| Calories | 595 kcal |
|---|---|
| Protein | 21 g |
| Carbohydrates | 78 g |
| Fat | 22 g |
| Fiber | 8 g |
| Sugar | 3 g |
| Sodium | 750 mg |
Estimated values, calculated from the ingredients.
