Autumn is the perfect moment for Orecchiette alle Cime di Rapa which now come into season.
This is an iconic dish made with orecchiette (“little ears”) in Puglia/Apulia in Southern Italy.
1 bunch turnip tops/broccoli rabe
2 tbs.Extra Virgin Olive Oil
3 cloves of Garlic
3 anchovy fillets
Salt and pepper
Put a large pot of hot salted water on the boil.Wash the turnip tops.Cook the turnit tops in hot water for ca. 10 minutes with a pinch or rock salt.
If you like add a tbs.vinegar to avoid the smell of the cooking cime di rapa.
When you drain the cime di rapa keep their cooking water.
Heat the oil in a skillet.
Dissolve the anchovies and the garlic with the oil, in the skillet.
Add the breadcrumbs and when they are golden add the boiled cime di rapa.
Toss them to coat into the oil for about 15 minutes till they are soft like a thick sauce.
(If you wish, add a piece of peperoncino).
Cook the pasta in the same water you have cooked the broccoli in.
Drain the pasta and pour it in the skillet where the sauce is.
Toss briefly,then remove from the heat and serve with some parmigiano or pecorino cheese.
Suggestion :you can also use broccoli florets
And if you love this pasta do not forget it can be good in a fresh Orecchiette Salad
in summer with tomatoes, green beans and Parmigiano flakes….
Let’s try all of these orecchiette dishes !