Orecchiette with Broccoli Rabe: A Traditional Apulian Delight
Category: First Courses | Servings: 3
Ingredients:
| Ingredient | Quantity |
|---|---|
| Broccoli rabe (Cime di rapa) | 1 kg |
| Breadcrumbs | 50 g |
| Fine salt | To taste |
| Garlic | 1 clove |
| Anchovies in oil | 3 fillets |
| Extra virgin olive oil | 30 g |
| Water | 100 g |
| Semolina flour (re-milled durum wheat) | 200 g |
| Fine salt (for pasta) | To taste |
Instructions:
Preparing the Orecchiette:
To make the orecchiette, start by placing the semolina flour on a clean work surface, forming a mound with a well in the center. Pour the room-temperature water into the well, gradually incorporating the flour into the water with your fingers. Begin working the dough, kneading it until it becomes smooth and elastic. After kneading, cover the dough with a cloth and allow it to rest for about 30 minutes, which will help it relax and be easier to work with.
Once the dough has rested, cut off a piece and cover the remaining dough with a cloth to keep it from drying out. Roll the piece of dough into a log about 1 cm (roughly 0.4 inches) in diameter. Using a knife or pastry cutter, slice the dough into small 1 cm (about 0.4 inch) pieces. Now, shape each piece into the characteristic orecchiette (little ears) by pressing your thumb into the center of each piece and then dragging the dough towards you, forming a little shell-like shape. Once you’ve formed the orecchiette, continue working with the remaining dough, repeating the process until all your pasta is shaped.
Set the orecchiette aside on a tray, dusted lightly with flour, and proceed with the rest of the recipe.
Preparing the Broccoli Rabe:
Next, clean the broccoli rabe by removing the tough outer leaves, leaving only the tender, inner leaves and flowers. Wash the leaves thoroughly and drain them well, ensuring they’re free of excess water. Set the cleaned and dried broccoli rabe aside.
In a large pot, bring salted water to a boil to blanch the broccoli rabe. Once the water is boiling, add the broccoli rabe and cook for about 5 minutes, just enough to soften them. Once done, drain the broccoli rabe, retaining the water for cooking the pasta.
Preparing the Breadcrumbs:
In a large skillet, heat half of the olive oil over medium heat. Add the breadcrumbs and stir them frequently using a wooden spatula. Toast the breadcrumbs until they turn golden brown and crispy, which should take about 5-7 minutes. Once toasted, set the breadcrumbs aside for later use.
Making the Sauce:
While the broccoli rabe is cooking and the breadcrumbs are toasting, prepare the anchovy-garlic sauce. In the same large skillet, heat the remaining olive oil over medium heat. Add the garlic clove, lightly crushed with the flat side of a knife (leaving it in its skin), and the anchovy fillets, draining them from their oil. Stir the garlic and anchovies, breaking the anchovies apart with a wooden spoon, allowing them to melt into the oil. This process will infuse the oil with the savory flavors of the anchovies and garlic.
Cooking the Orecchiette:
Once the broccoli rabe has been blanched and drained, you can cook the orecchiette. Bring the reserved water back to a boil, and season it with a little fine salt. Add the orecchiette and cook them for about 8-10 minutes, or until they float to the surface of the water, indicating they are done. Stir the pasta occasionally to prevent sticking.
Bringing It All Together:
Once the orecchiette are cooked, carefully drain them, reserving a small cup of the cooking water for later use. Add the drained orecchiette and broccoli rabe directly to the skillet with the garlic and anchovy sauce. Stir everything together gently, letting the pasta absorb the flavors of the sauce. If needed, add a little of the reserved pasta cooking water to help bring everything together and create a cohesive sauce.
Finishing Touches:
Finally, add the toasted breadcrumbs to the skillet and stir them through the pasta and broccoli rabe. The breadcrumbs will give the dish a delightful crunch and texture. Taste the dish and adjust the seasoning with a pinch of salt, if necessary.
Serve your Orecchiette con le Cime di Rapa warm, garnished with a drizzle of extra virgin olive oil for added richness.
Nutritional Information (Per Serving):
| Nutrient | Amount |
|---|---|
| Calories | 400 kcal |
| Carbohydrates | 58 g |
| Protein | 10 g |
| Fat | 15 g |
| Saturated Fat | 2 g |
| Fiber | 6 g |
| Sodium | 600 mg |
| Cholesterol | 10 mg |
This Orecchiette con le Cime di Rapa is a true celebration of Apulian flavors, bringing together the earthy bitterness of broccoli rabe with the richness of anchovies and the crunchy texture of toasted breadcrumbs. Simple yet full of character, this dish is a perfect example of Italian culinary tradition, effortlessly combining humble ingredients to create something truly delicious.
