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Orecchiette alle Cime di Rapa

CALORIES PER SERVING
  • VEGETARIAN
  • PESCETARIAN
  • NO ADDED SUGAR
Orecchiette con cime di rapa is a classic dish from Puglia that is delightfully simple to make. Cime di rapa, also known as broccoli rabe or rapini, can be a little tricky to find outside of Italy, so use tender stem broccoli if it's unavailable.

INGREDIENTS

250 g orecchiette, fresh (if possible)
200 g broccoli rabe
3 garlic cloves, chopped
1/2 red chilli or red pepper flake
5 anchovies
Extra virgin olive oil (Olivaio)
Grated pecorino, if desired

Directions

  1. Begin by cooking the orecchiette in salted boiling water (you can use shop-bought, if preferred)
  2. Meanwhile, gently fry the garlic and chilli with the anchovies in a little of their oil until they garlic has softened and the anchovies have dissolved
  3. 2 minutes before the pasta is ready, add the broccoli rabe to the pasta pan to cook 
  4. Drain, then add the pasta and broccoli to the anchovy pan and toss to coat the pasta evenly
  5. Serve hot with an extra drizzle of extra virgin olive oil (EVOO), plus a little grated pecorino, if desired