Authentic home cooking from Italy, with US measurements. 
Orecchiette with Broccoli Rabe by Marina and Rosy
Puglian cuisine is both rustic and coastal, based on our local products and simple to prepare. Among the treasures of the land is broccoli rabe, a vegetable with deep cultural and culinary roots in our region. It belongs to the cruciferous family, is low in calories, and rich in minerals, vitamins, and fiber. It's harvested from late September through March. The perfect pairing is with orecchiette, traditionally handmade with our local flour—our region is known as the breadbasket of Italy. Orecchiette is a classic pasta shape, a staple on our tables, and is served with sauces and vegetables! If you can't find broccoli rabe, you can substitute broccolini or dandelion greens. The best broccoli rabe comes from Fasano, thanks to the rich soil—it's always tender and sweet! Lino Banksy commented on the Cattelan issue by taping a broccoli rabe stalk to the wall and writing '1.20€' as an alternative to the $120,000 banana. Let's try making this wonderful dish!
Orecchiette with Broccoli Rabe by Marina and Rosy
Puglian cuisine is both rustic and coastal, based on our local products and simple to prepare. Among the treasures of the land is broccoli rabe, a vegetable with deep cultural and culinary roots in our region. It belongs to the cruciferous family, is low in calories, and rich in minerals, vitamins, and fiber. It's harvested from late September through March. The perfect pairing is with orecchiette, traditionally handmade with our local flour—our region is known as the breadbasket of Italy. Orecchiette is a classic pasta shape, a staple on our tables, and is served with sauces and vegetables! If you can't find broccoli rabe, you can substitute broccolini or dandelion greens. The best broccoli rabe comes from Fasano, thanks to the rich soil—it's always tender and sweet! Lino Banksy commented on the Cattelan issue by taping a broccoli rabe stalk to the wall and writing '1.20€' as an alternative to the $120,000 banana. Let's try making this wonderful dish!
Open in Cookpad AppSteps
- 1
On a work surface, mound the semolina flour and make a well in the center. Gradually add water, mixing until you have a smooth, elastic dough.
- 2
Take a piece of dough and roll it into ropes about the width of your finger.
- 3
Wrap the remaining dough in a cotton towel or cover with an inverted bowl to keep it from drying out. Use the ropes to start shaping the orecchiette.
- 4
Cut off a small piece, about 1/2 inch long. Using a knife, drag it toward you, then flip it over your thumb to form a little cap shape. Cut, drag, and flip.
- 5
Make as many orecchiette as you need, placing them on a floured board as you go to prevent sticking, then transfer them carefully to a tray.
- 6
Bring a large pot of water to a boil. Add the cleaned broccoli rabe, orecchiette, and salt. Cook for about 5–6 minutes.
- 7
Meanwhile, in a large skillet, sauté the garlic with red pepper flakes, cherry tomatoes, and anchovy fillets in olive oil. (Some people also add breadcrumbs.)
- 8
When the garlic is golden and fragrant, use a slotted spoon to transfer the orecchiette and broccoli rabe to the skillet. Toss everything together for a few minutes.
- 9
Serve with a drizzle of raw olive oil. Now it's your turn to try it! Enjoy!
- 10
Orecchiette can also be served with broccolini or dandelion greens. Another great variation is to use shrimp instead of anchovies, or crumbled fresh sausage. Cooking is all about creativity—have fun with it!
Cooksnaps
Similar Recipes
More Recipes
-
-
-
Instant Aged Balsamic Vinegar - Kitchen Hacks
-
-
-
-
-
-
-
-
-
-
-
-
-
-
-
-
Traditional Kenyan Chicken Stew
-
-
-
