orecchiette a typical fresh pasta from Puglia made with durum wheat Semolina’s flour and literally means ‘small ears’ due of the shape similar to small ears. Orecchiette con le Cime di Rapa is the Italian name for this traditional peasant dish.
Orecchiette pasta is often served with pan-fried broccoli rabe tossed with garlic, anchovy and chilli pepper.
Serves: 2 | Preparation time: 15 mins | Cooking time: 25 mins
- Orecchiette pasta: 180 g
- Broccoli rabe /Cime di Rapa: 450 g
- Chili pepper: 1
- Anchovy fillets in olive oil: 3-4
- Garlic: 3 peeled cloves
- Extra virgin olive oil (EVOO): 4 tablespoons
- Salt: to taste
Heat 4 tablespoons of EVOO in a frying pan, fry the garlic and chilli until golden brown, then add the anchovy fillets, which will melt in a moment.
Bring salted water to the boil in a pot, blanch the turnip tops for about 3 minutes. Add the orecchiette pasta to the same pot and cook together until the pasta is cooked al dente. Keep a ladle of cooking water aside.
Drain the orecchiette and turnip tops together, add them to the pan together with the garlic, anchovies and chilli, pour in the ladle of cooking water kept aside, let everything mix for a couple of minutes and serve.