Orecchiette Verdi: A Traditional Italian Delight
Category: First Courses
Serves: 6 people
Introduction:
Orecchiette, the distinctive ear-shaped pasta from Puglia, takes a delicious turn in this vibrant recipe using cime di rapa (broccoli rabe) to create a beautiful green hue. This homemade pasta is not only a treat to the eyes but also to the palate, as it combines the earthy flavor of the greens with the hearty texture of semolina. Whether you’re preparing a festive family meal or simply want to try your hand at a traditional Italian dish, these orecchiette verdi (green orecchiette) are the perfect choice.
The process may seem intricate, but the result is well worth it—making your own pasta is a satisfying experience, and the fresh, green orecchiette will be the highlight of any gathering. Let’s dive into how to prepare this beautiful dish!
Ingredients
| Ingredient | Quantity |
|---|---|
| Cime di rapa (broccoli rabe) | 300g |
| Semola di grano duro rimacinata | 350g |
| Garlic | 1 clove |
| Red pepper flakes | A pinch |
| Salt | To taste |
| Extra virgin olive oil | As needed |
| Water | As needed |
Instructions
-
Prepare the Cime di Rapa:
Begin by cleaning the cime di rapa. You’ll need the leaves and florets only, so remove them from the stems. Rinse thoroughly to remove any dirt. -
Blanch the Cime di Rapa:
Bring a large pot of salted water to a boil and add the cleaned cime di rapa. Blanch the greens for a few minutes until they soften. Once they are tender, drain and set aside to cool. -
Make the Puree:
Once the cime di rapa has cooled, transfer it to a tall, narrow container and use an immersion blender to puree it into a smooth, slightly liquid consistency. If needed, add a little water to reach the desired consistency. -
Prepare the Pasta Dough:
On a clean work surface, create a mound with the semolina flour. Make a well in the center and pour in the pureed cime di rapa. Add a pinch of red pepper flakes and a pinch of salt. Use a fork to gently combine the flour and puree, gradually incorporating them until you form a rough dough. -
Knead the Dough:
Once the ingredients are combined, begin kneading the dough with your hands. Work it until it becomes smooth, firm, and elastic. This may take around 10 minutes. If the dough is too sticky, add a little more semolina; if it’s too dry, add a tiny bit of water. -
Rest the Dough:
Cover the dough with a clean kitchen towel and let it rest for at least 30 minutes. This will allow the gluten to relax and make the pasta easier to shape. -
Shape the Orecchiette:
After the resting period, lightly flour your work surface. Divide the dough into small portions and roll each portion into a long, thin log about 1 cm in diameter. Slice the log into small pieces of equal size. -
Form the Orecchiette:
To form each piece of pasta into the signature orecchiette shape, take one piece of dough and press it with a knife (using a smooth-bladed knife) to flatten it. Then, drag the knife toward you, creating a small indentation. Flip the piece of dough over to form the “ear” shape. -
Dry the Pasta:
Place the shaped orecchiette on a clean kitchen towel, ensuring they aren’t touching. Let the pasta dry out for a few hours or overnight, which will help preserve its shape. -
Cook the Orecchiette:
To cook the orecchiette, bring a pot of salted water to a boil. Add the pasta and cook for 8-10 minutes, or until they float to the top and are al dente. Be sure to stir gently to prevent sticking. -
Prepare the Sauce:
While the pasta is cooking, heat a drizzle of extra virgin olive oil in a large pan. Add a crushed garlic clove and sauté until golden. Add a pinch of red pepper flakes for a bit of heat. Once the garlic is fragrant, add the cooked orecchiette directly into the pan and toss to coat. Add a small splash of pasta water if needed to help emulsify the sauce. -
Serve:
Serve the orecchiette verdi with a light drizzle of extra virgin olive oil and a sprinkle of grated cheese, if desired. Enjoy this vibrant, flavorful pasta as a perfect first course!
Nutritional Information
| Nutrient | Per Serving (1/6 of recipe) |
|---|---|
| Calories | 250 kcal |
| Carbohydrates | 40g |
| Protein | 8g |
| Fat | 7g |
| Fiber | 4g |
| Sodium | 400mg |
| Sugars | 2g |
Tips for Success
- Use High-Quality Flour: For the best texture, opt for good-quality semola di grano duro rimacinata (semolina flour). It will provide the perfect bite and traditional texture for your orecchiette.
- Adjust the Water: The amount of water needed for the dough will vary based on the consistency of your pureed greens. Add it gradually until the dough comes together and is smooth and elastic.
- Let the Pasta Dry: If you plan on storing the orecchiette, let them dry completely before storing in an airtight container. You can also freeze the fresh orecchiette for later use.
This orecchiette verdi is a delightful variation on the classic recipe, featuring the natural flavor and color of cime di rapa. It pairs perfectly with a variety of sauces or can be enjoyed simply with garlic, olive oil, and a sprinkle of cheese. Try making this unique dish at home and bring a taste of southern Italy to your kitchen!
