Orecchiette con Cime di Rapa, Orecchiette with Broccoli Rabe

If you visit Puglia in the winter months you are certain to be served broccoli raab, probably with pasta, as the combination is extraordinarily tasty. There are many recipes for this signature dish; this one, drawn from the back of a pasta box, is quick and simple.

To serve 4 you’ll need:

  • 1 pound (500 g) orecchiette
  • 2 1/4 pounds (1 k) broccoli rabe
  • 1 hot pepper, shredded
  • 2 cloves garlic, minced
  • 6 tablespoons olive oil
  • Grated Pecorino Romano (not too sharp)

Pick over and clean the broccoli. Bring a pot of water to a boil, salt it, add the broccoli, and after a few minutes stir in the orecchiette and cook the two together until the orecchiette are done.

While the pasta’s cooking, simmer the garlic and the pepper in the oil, taking care lest the garlic brown and become bitter. Drain the pasta and broccoli well, turn them out into the skillet with the oil and garlic, cook, stirring, for a few seconds to distribute the seasoning evenly, and serve with grated cheese.

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Categories: Apulian Recipes, Green Sauces for Pasta

Author:Cosa Bolle in Pentola

Italy boasts an astonishing number of varietals, denominations, and wines, and tremendous changes are sweeping the land. New wines are being created, new DOCs are being introduced, and the existing denominations are overhauling their regulations both to reflect the practices adopted by their member wineries and to favor improvements in quality. Even the most staid and stolid region can flower seemingly overnight, emerging with exciting new wines and wineries that require rewriting the enological maps and rethinking one's positions. And, of course, recipes too, because cuisine and wine are closely intertwined and it's difficult to imagine one without the other.

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