Orecchiette con le Cime di Rapa (Broccoli Raab)

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Ingredients:

• 1 lb DeLallo Orecchiette
• 2 lb Broccoli Raab (you may substitute turnip, chicory or radicchio leaves)
• 4 tablespoons DeLallo Extra Virgin Olive Oil
• 4 whole garlic cloves, crushed
• 1 DeLallo Flat Fillet Anchovies
• crushed red pepper flakes (to taste)
• DeLallo Natural Sea Salt (to taste)
• fresh ground black pepper (to taste)
• DeLallo Grated Pecorino Romano Cheese (to taste)

Directions:

Prepare the broccoli rabe greens by washing them thoroughly and trimming off any unusually hard stems, then chopping or tearing into roughly bite-sized pieces. Bring two large pots of lightly salted water to a boil. Stir the pasta into one pot, and briefly blanch the greens in the other pot until just tender. Remove the greens immediately to a bowl of ice water to stop the cooking process and to preserve their bright green color.

Heat the olive oil in a large skillet over low heat. Add the garlic, anchovies, crushed red pepper, salt, and black pepper. Cover the skillet as you check the doneness of the pasta. It should be al dente before you strain it, about 11 minutes. 

Add in the broccoli rabe and cook through until well coated and hot.

Strain the pasta well, and add it to the skillet. Turn the heat up to medium and toss the pasta with the sauce until evenly coated. Add a touch more olive oil if it looks too dry. Cover and let it sit for one minute. Taste and add more salt, pepper and/or red pepper flakes to suit your taste.

Dish the pasta into the serving bowls and top with plenty of freshly grated Pecorino Romano cheese. Serve with rustic bread and a dry white wine of your choice.

Serves 4Send to friendPrinter-friendly version