Fall

Orecchitte with broccoli rabe

October 24, 2016
Author Notes

we will show you how to prepare one of the most traditional and popular pasta dish from the southern Italian cuisine: the Orecchiette con le cime di rapa (orecchiette with broccoli rabe).
The broccoli rabe is a bitter green vegetable that grows in autumn-winter season in Italy. But, it is easily found abroad. we will teach how to make homemade orecchiette —mad&delicacy

  • Serves 2
Ingredients
  • 200 grams Orecchiette pasta
  • 250 grams Broccoli rabe
  • 3 tablespoons Extra vergin olive oil
  • 2 pieces Anchovy fillets in oil
  • 1 piece Garlic glove
In This Recipe
Directions
  1. Pour some water in a pot and bring to boil. Clean the broccoli rabe, cutting off the hardest parts, then chop them roughly and place them in a saucepan with salt. After 10 minutes add (same pot!) the orecchiette. In a large pan heat 2-3 tbsp of extra virgin olive oil, add the garlic and the anchovies and let cook for a few minutes while breaking the anchovies with a wooden spoon (until they sort of melt). Drain the pasta and the broccoli rabe, put them in the large pan with the anchovies sauce and gently mix. To taste, you can add chopped chilli peppers to the anchovies sauce.

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