Orecchiette are a type of durum semolina pasta typical of the Apulia region of Italy. Their name means “small ears” because their shape. This healthy and tasty recipe is the traditional way to serve them.
Ingredients: A B Ef
(for 4 people)
- 10 oz. of orecchiette pasta
- 1 lb. of broccoli rabe
- Four to six quarts of cold water
- 6 Tbsp. of extra virgin olive oil
- 10 canned anchovies
- 1 oz. grated Pecorino cheese
- A few flakes of red pepper (optional)
- 2 Tbsp. of bread crumbs
- 2 tsp. of salt
Put the water to boil, in a pot big enough to cook the first two ingredients. Don’t be deceived by the amount of broccoli rabe as they will decrease after cooking.
Cut off and discard the tough ends of the broccoli rabe, wash them thoroughly and cut them into 1-inch pieces. As soon as the water reaches a full, rolling boil, add first the salt and then the pasta. Gently stir and after 5 minutes add the broccoli rabe. While the pasta is cooking, warm up 4 Tbsp. of oil in a saucepan and cook the anchovies until they melt.
In a separate pan, toast the bread crumbs with 2 Tbsp. of Evoo.
When the pasta is cooked al dente (follow package directions for cooking time), drain the pasta and broccoli rabe, transfer them into a serving bowl, dress with the anchovies & oil mix, the grated Pecorino cheese, the red pepper, the toasted breadcrumbs, toss and serve hot.