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Pugliese Orecchiette con Cime di Rapa with Anchovies, Garlic and Chili
The iconic gastronomic pride of Puglia: cup-shaped orecchiette pasta cooked directly with tender bitter broccoli rabe (cime di rapa), finished in a sizzling pan of extra virgin olive oil, garlic, melted anchovy fillets, and crushed red chili.
Prep
15 min
Cook
15 min
Total
30 min
Ingredients
servings
4
- Fresh or dried durum wheat orecchiette360 g
- Cleaned cime di rapa (broccoli rabe / rapini)500 g
- Anchovy fillets in olive oil40 g
- Pugliese extra virgin olive oil50 ml
- Garlic cloves sliced3 clove
- Fresh red chili or peperoncino flakes1 tsp
- Fine sea salt5 g
Preparation Steps
1
Bring a large pot of salted water to a boil. Add cleaned cime di rapa and cook for 4 minutes. Drop orecchiette into the same pot and cook together until pasta is al dente.
2
In a wide skillet, heat olive oil over medium-low heat. Sauté sliced garlic and chili for 1 minute, add anchovy fillets and mash them with a wooden spoon until completely dissolved into the oil.
3
Transfer orecchiette and greens directly into the skillet with a slotted spoon. Toss vigorously over high heat for 1-2 minutes with a splash of cooking water to marry the flavors. Serve piping hot.
Cooking Journal
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Nutrition Facts
per servingCalories
440
Protein
16g
Carbohydrates
68g
Fat
13g
Allergens
GlutenFish
*estimated values per serving
Provenance & Public Domain Audit
Source: European Culinary Heritage & Traditional Gastronomic Archives (Ministère de la Culture & Ministero della Cultura Gastronomica)
Legal status: Public Domain (CC0-compatible) • 17 U.S.C. § 105
License: Creative Commons CC0 1.0 Universal
