Orecchiette alle cime di rapa

Orecchiette in italian means small ear, because of the shape of this home made pasta typical of Puglia, an amazing region of the South. There are many variations of ingredients used to make this pasta, traditionally it is made simply with a combination of fine semolina flour and water, the perfect match is with vegetable sauces, like the local ‘cime di rapa’ (broccoli turnip-tops).



350 gr orecchiette-shaped pasta

400 gr broccoli turnip-tops

5 anchovies preserved in oil

2 garlic cloves

60 gr grated pecorino cheese

4/5 Tbs extra-virgin olive oil

dried hot chili pepper (as much as is needed)


– Bring the salted water to a boil in a large pot

– Add the orecchiette and then add the broccoli rabe after 3 minutes

– Slightly fry oil, garlic, anchovies and chili pepper in a pan

– After 5 minutes drain the orecchiette and toss it in the pan with the sauce for a couple of minutes

– Sprinkle it with pecorino cheese

Picture by Inge van Beekum

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