MypinchofItaly
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- 17 Feb 2017
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- Milano, Italy
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For lunch today I've prepared Orecchiette con le cime di rapa. It is not a dish I often prepare, but when I find the cime di rapa I can not resist it ..Orecchiette (little ears) is a typical fresh pasta from Puglia, a south region well-know as the heel of Italy.
They can be cooked in so many ways, but usually in Italy when you say Orecchiette, immediately we associate (at least mentally) the broccoli rabe/cime di rapa.
I prepare them as Puglia traditional recipe, remembering the advice of my dad who is from Puglia..even if sometimes I call him again and ask for advice.
Boil the broccoli rabe in plenty of salt water. Let them cook for about 4-5 minutes, then add the pasta. They cook together. In a pan: 2/3 cloves of garlic with a lot of EVOO, 2 chili peppers and 4/5 desalted anchovies and make them whip together...I love this smell! Then drain pasta and add to the pan. Fatto!
They can be cooked in so many ways, but usually in Italy when you say Orecchiette, immediately we associate (at least mentally) the broccoli rabe/cime di rapa.
I prepare them as Puglia traditional recipe, remembering the advice of my dad who is from Puglia..even if sometimes I call him again and ask for advice.
Boil the broccoli rabe in plenty of salt water. Let them cook for about 4-5 minutes, then add the pasta. They cook together. In a pan: 2/3 cloves of garlic with a lot of EVOO, 2 chili peppers and 4/5 desalted anchovies and make them whip together...I love this smell! Then drain pasta and add to the pan. Fatto!
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