Orecchiette with broccoli rabe

Name: Orecchiette with broccoli rabe
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4
Cuisine: Italy
Ingredients: 400 g Orecchiette; 800 g Broccoli rabe (cime di rapa); 4 Anchovy fillets; 3 cloves garlic; 1 tsp Chilli flakes; 4 tbsp Toasted breadcrumbs; 5 tbsp Olive oil; Salt (to taste)

The signature dish of Puglia: ear-shaped pasta cooked with bitter greens, then tossed with garlic, anchovy and chilli.

25 min10 prep · 15 cook
EasyDifficulty
500 kcalper serving

Ingredients

4 servings

Orecchiette400 g
Broccoli rabe (cime di rapa)800 g
Anchovy fillets4
garlic3 cloves
Chilli flakes1 tsp
Toasted breadcrumbs4 tbsp
Olive oil5 tbsp
Saltto taste

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Steps

1
Trim the greens, keeping the tender stems, leaves and florets.
2
Boil the orecchiette in salted water; add the greens for the last 5 minutes.
3
Meanwhile, warm the oil with the garlic, chilli and anchovies until the anchovies melt.
4
Drain the pasta and greens and toss them in the pan until coated and glossy.
5
Serve with toasted breadcrumbs and a drizzle of raw oil.

Tips and questions

What if I can’t find cime di rapa?: Tenderstem broccoli or a mix of broccoli and turnip greens give a similar result.
Can I make it vegetarian?: Leave out the anchovies and add a little more garlic and chilli; it’s still very traditional.

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Orecchiette with broccoli rabe

Ingredients

Steps

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