Recipe: Orecchiette with Cime di Rapa (Rapini)
Puglia’s most iconic pasta is a balance of bitter greens, rich olive oil and savoury anchovy.
Recipe provided by the Visit Puglia tourism board.
Ingredients
- 500 g Puglian orecchiette (dried or fresh)
- 1 kg broccoli rabe (rapini)
- 2 cloves garlic
- 3 anchovy fillets in olive oil
- Freshly ground pepper, to taste
- 5 tbsp. Puglian extra virgin olive oil, plus more for dressing
- Breadcrumbs
- Pecorino cheese (optional: traditional recipes typically omit cheese, but it can be added to taste)
Directions
Clean the broccoli rabe by removing tough leaves and stems. Wash thoroughly in cold water, drain well, and set aside.
Heat the olive oil in a large skillet over medium heat. Add the garlic and a pinch of freshly ground pepper, sautéing for 2-3 minutes without letting the garlic burn. Add the anchovy fillets and allow them to melt into the oil. Remove the garlic and set the skillet aside. In a separate pan, toast the breadcrumbs in a small amount of olive oil over medium heat until golden and crisp. Set aside.
Bring a large pot of salted water to a boil. For dried orecchiette, cook the pasta for 5 minutes, then add the broccoli rabe and continue cooking until al dente. For fresh orecchiette, cook the pasta and broccoli rabe together for 6-7 minutes total. Do not overcook.
Drain the pasta and greens, then toss immediately with the anchovy oil. Sauté briefly to combine, drizzle with additional olive oil if desired, and finish with a generous sprinkle of toasted breadcrumbs (and pecorino, if desired).
Read more about traditional Puglian dishes in Puglia by the Plate.