The authentic Apulian orecchiette con cime di rape, orecchiette with broccoli rabe, recipe.
orecchiette and broccoli rabe
Orecchiette with Broccoli Rabe is a traditional Puglia recipe which puts together two local food specialties: orecchiette and cime di rapa.
Orecchiette, which literally means little ears, are a very rough pasta shape, with makes them perfect to accompany thick seasonings like ragù, tomato sauce, and of course, veggie condiments like this one.
If you are subscribed to my newsletter you already know what grano arso orecchiette are: smokey flavored orecchiette made with burned flour, a delicious and unique nip that comes from the past but is conquering “modern” (and often Michelin starred) Italian cuisine.
Researching for the origins of orecchiette I found three different theories: a copycat from near Provence, a strong influence from the Jewish cuisine (specifically the “Amman’s ear” sweet) during the Norman-Swabian domination and a purist local attempt to recreate the roof of trulli, the Apulian typical construction.
As for cime di rapa, there are three varieties of broccoli rabe you can use: the local cime di rapa (= turnip tops), Neapolitan friarelli or Roman broccoletti, which are basically the same vegetable, slightly differing for the inevitable differences coming from cultivating it in diverse soils. What is important is that they’re harvested before blooming and that, in this broccoli recipe, we use the smallest leaves and the tenderest stems.
Now that I’ve introduced the ingredients of orecchiette with broccoli rabe, we can make this exquisite Apulian dish, which is quite easy, healthy and tasty as only cucina povera (poor cuisine) can be, especially when you are in my husband’s region of birth :-).
the orecchiette with broccoli rabe recipe
- 300 gr (10,5 oz) of fresh orecchiette
- 500 gr (18 oz) of cime di rapa (broccoli rabe)
- 1 garlic clove
- 4 tablespoons of olive oil
- 2 anchovies filets
- 2 tablespoons of breadcrumbs
- parmesan cheese
- Bring a pot of salted water to a boil (10 gr of salt each liter of water).
- Trim broccoli rabes (keep leaves and florets and discard stems)
- Heat olive oil in a large skillet, crush and add the garlic clove, sauté, medium heat, until golden brown.
- Remove the garlic and add the chili (carved to release aroma and deseeded if you don’t like it too spicy).
- Add anchovies and press them with a wooden spatula to dissolve them.
- Add breadcrumbs, mix and cook a couple of minutes.
- Remove chili.
- When water starts to boil pour in broccoli rabe and cook 5 minutes. Add orecchiette and cook 3-5 more minutes (until pasta is cooked al dente).
- Drain both pasta and rabes and pour them into the skillet. Mix and sauté a couple of minutes.
- Serve hot sprinkled with freshly grated parmesan cheese.
Meanwhile in Rome
We had snooooooooow! Something we’ve been waiting for since 2012! But it was definitely worth waiting: it was like a white bomb had exploded over the city in just one night!
Streets blocked, cars immovable, people with skiing outfits on.
Just like last time, we bypassed the closed gates of Villa Ada and enjoyed the marvelous landscape of this urban forest turned into a late Winter Wonderland.
enjoy your pasta with broccoli rabe and the late Winter surprises!
Claudia
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This post first appeared on Gourmet Project | Recipes, Gatherings & Life In It, please read the originial post: here
