Orecchiette con Cime di Rapa

Nutrition · per serving

Steps

1. 1

   Bring a large pot of water to the boil. Meanwhile, trim the broccoli rabe by removing any very tough stem ends, then roughly chop the stems, leaves, and florets into bite-size pieces so they cook evenly. Thinly slice the garlic and grate the pecorino.

   300 g broccoli rabe (cime di rapa)3 cloves, thinly sliced garlic25 g pecorino romano, finely grated
2. 2

   Salt the boiling water well with the fine sea salt. Add the orecchiette and cook for 5 minutes, stirring once or twice so they do not stick.

   10 g fine sea salt180 g orecchiette
3. 3

   Add the chopped broccoli rabe to the same pot and continue cooking for 4-5 minutes more, until the pasta is al dente and the greens are tender but still bright. Before draining, reserve about 200 ml of the pasta water.

   300 g broccoli rabe (cime di rapa)
4. 4

   While the pasta cooks, warm the extra-virgin olive oil in a large frying pan over low to medium-low heat. Add the sliced garlic, anchovy fillets, and dried chili flakes. Cook gently for 1-2 minutes, stirring, until the anchovies dissolve into the oil and the garlic turns lightly golden; do not let the garlic brown deeply or it will taste bitter.

   35 ml extra-virgin olive oil3 cloves, thinly sliced garlic4 fillets (20 g) anchovy fillets1/2 tsp dried chili flakes
5. 5

   Drain the orecchiette and broccoli rabe, then add them to the frying pan. Toss over medium heat for 1-2 minutes, adding a splash of the reserved pasta water as needed to create a glossy, lightly emulsified sauce that coats the pasta rather than pooling in the pan.

   180 g orecchiette300 g broccoli rabe (cime di rapa)
6. 6

   Turn off the heat and add most of the pecorino romano and the black pepper. Toss again until the cheese melts into the sauce. Taste before adding any extra salt, because the anchovies and pecorino are already salty.

   25 g pecorino romano, finely grated1/4 tsp freshly ground black pepper
7. 7

   Divide between 2 warm bowls, finish with the remaining pecorino, and serve immediately. The ideal texture is slightly saucy, with tender greens and pasta that still has a little bite.

   25 g pecorino romano, finely grated

Origin & History

Orecchiette con cime di rapa is a classic dish from Puglia, especially associated with Bari and the surrounding area. It reflects the cucina povera tradition of southern Italy, where pasta, bitter greens, olive oil, and preserved fish were combined into deeply flavorful, economical meals. The anchovy and chili enrich the dish without overshadowing the distinctive taste of the greens.