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ORECHIETTE WITH BROCOLLI RABE & ANCHOVY SAUCE |
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A member of the mustard family, the sharply flavoured broccoli rabe is primarily eaten by southern Italians, especially Apulians. Also known as cima di rapa, broccoli di rape and rapini, it is commonly sautÍed and served as contorno, often as an accompaniment to a secondo of grilled sausages or lamb chops, or it is tossed with anchovies, garlic and the famed local pasta, orecchiette-little ears. |
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1 lb fresh or dried orrechiette
2 1/4 lb young, tender broccoli rabe, tough stems removed and cut into 2-inch lengths
2 - 3 tablespoons extra virgin olive oil
2 cloves garlic, crushed
1 or 2 small dried chili peppers, or taste
7 oz anchovy fillets in olive oil, drained and chopped |
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To start your Orechiette with Brocolli Rabe & Anchovy Sauce: |
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Bring a large saucepan filled with water to a boil. |
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Add salt to taste and the pasta, stir well, and cook until al dente, about 3 minutes for fresh pasta and 10 minutes for dried pasta or according to package instructions. |
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Add the broccoli rabe to the boiling pasta for the last 2 minutes of cooking time. |
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Meanwhile, in a large frying pan over medium-high heat, warm the olive oil. |
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Add the garlic, chili peppers and anchovies and cook, stirring often, until the garlic id fragrant and golden and the anchovies have ÏmeltedÓ into the oil, about 3 minutes. |
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Drain the pasta and greens, reserving a ladleful of the cooking water. |
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Add the pasta and the greens to the frying pan and stir and toss to mix. |
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Add the reserved cooking water as needed to moisten the pasta and toss well so that the olive oil, starch form the pasta and cooking water form a blended sauce. |
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Transfer to a warmed serving bowl or individual plates and serve immediately. |
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Yield: 4 servings |
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