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This recipe serves 4 people.
500g Fresh Orecchiette San Marco
1kg Fresh Broccoli Rabe
4 Anchovy Fillets
1 Clove of Garlic
1 Chili Pepper
8 Tarallini Pugliesi
2 Tablespoon of Extra Virgin Olive Oil
1 Teaspoon of Sea Salt
Orecchiette con cime di rapa is a classic Pugliese dish, tasty, healthy and easy to make. Cime di rapa, or in English broccoli rabe, are very rare in Ireland, but are now available on Ripasso shop.
Rinse, and chop the Cime di Rapa, then boil them in a pot with salted boiling water till tender.
Drain the Cime di rapa and with a drop of oil blend them till smooth, keep the water as we will use it to cook the orecchiette.
In a frying pan add 2 tablespoons of EVO oil, the anchovies and the chilies.
Cook the Orecchiette in the same water used for the cime di rapa for 7 minutes.
Drain the orecchiette into the pan and then add the Cime di rapa sauce, toss for few minutes.
Finish the dish with crumbled Taralli.
It's optional to blend the cime di rapa or alternatively you can also chop it instead.
Add a spoon of grated pecorino at the end.
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