Orecchiette con le cime di rapa, sometimes called strascinati e cime di rapa, is a traditional recipe from Puglia, made with simple, wholesome ingredients.
- 12 oz of orecchiette pasta
- 2 lb. of broccoli rabe
- salt to taste
- 1-2 cloves of garlic
- 8 anchovies fillets in oil (optional)
- 1 fresh chili pepper
- 2 tbsp extra virgin olive oil for sautéing
- 2 tbsp extra virgin olive oil for creaming
Peel the turnip tops, remove the large, ruined leaves and tough, fibrous outer stems and keep the smaller, tender inner ones, keeping the leaves and tender stems and tops aside and wash.
Pour the orecchiette pasta into the boiling pot and when boiling, the turnip tops. Adjust for salt. The vegetables should be crispy and the orecchiette al dente.
Meanwhile, prepare the sauté, pour in a round of oil, let it heat and add the minced garlic and a red pepper, let it brown, turn off the heat and add the anchovies in oil so they melt.
Drain the orecchiette and turnip greens and add them to the sauté and stir-fry over high heat, for a few minutes.
Finish cooking, stirring well, and if dry, pour in a little cooking water a little at a time and complete with round of extra virgin olive oil.
If you want to give the orecchiette and turnip tops dish a crispy touch, sprinkle a spoonful of stale bread, grated and passed well in the oven, with grill function, on top.
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