I’m going to show you how to make an Italian dish – rapini (broccoli rabe) and orecchiette pasta. The spicy richness of the seasoned rapini along with the substantial thickness of the orecchiette makes this a delicious and substantial dish. Warning – addiction will ensue.
Hey it’s Marty from pasty.com today I’m going to show you how to make another Italian vegetable pasta dish this is Rini with orete Rini is uh also called broccoli Rob this is a a very flavorful green tasting vegetable so if that’s not your thing then maybe this is too strong
For you but if you like it you’re going to end up loving it and you’re going to Crave it the rest of your life that’s the way it works with this we’re going to start by sautéing a clove of garlic for each bunch of this you can use more
Garlic if you want I’m not a over garlic or I a lot of people love more garlic than I do but um you know I think it’s unnecessary but anyway a big clove of garlic for each bunch I think is just fine um we’re going to have to clean
This did I mention that we’re going to sauté the garlic and olive oil in extra virgin olive oil with some pinolis pine nuts and then we’re going to sauté the mushrooms I’m going to use these portabellos and we’re going to add the rapini and we’re going to cook that down
Quite a bit and as it’s cooking we’re going to add salt and pepper and red pepper flakes now we cook the pasta separately this is orete that’s that means little ears in Italian and so these are a cup shaped pasta and these go really well with this
Dish in fact I probably wouldn’t make it with any other type of pasta we’re going to top it off with some excellent imported Romano cheese by the best stuff this dish is worth it so let’s get started I have the sink partially filled with cold water and you want to wash
These quite a bit swish them around because they could have sand on them what I do is you’ll see that there are some broccoli fettes on these not many but but I strip the leaves off of the big stems and then I discard the stems collect the leaves and the fettes
And that’s how you clean it just a side note if you don’t want to cook it right away you can put it in plastic bags like this just squeeze the air out and then get as much air out as you can and zip it up all the way and you can put it
In the freezer for a few months finally chop the garlic the sauce will consist only of oil and water so you have to be generous with the oil add your garlic and your pine nuts don’t let the garlic burn because it will get bitter then add your mushrooms I’m using three three large
Portabellos partially cook the mushrooms before we put in the Rini you’ll add as much as you can fit into your Skillet then let it cook down and add some more this will start breaking down really fast just make sure the raw Rini is rotated to the bottom of the
Pan add a/2 cup of water to help it cook start boiling some water now let’s add spices half a tablespoon not a teaspoon of salt 1 full teaspoon of black pepper and 1/4 of a teaspoon of red pepper flakes mix all that up really well and
If you have a cover for your pan use it for about 10 minutes now our water should be boiling so add some salt about a tablespoon or more We’ll use a half a box of oretti this amount we’re making is going to serve about five people keep stirring the greens and the Pasta when the pasta is Al Dente put it into the greens and add about a half a cup of pasta water mix it in really well and let it cook just a minute or two longer I didn’t grow up with this dish but first ate it at some restaurants in New
York’s Little Italy when I was in my 20s one of the places said they steamed the greens over the top of burning oil and garlic with a little water added it made it taste even stronger it was really good but I wouldn’t suggest doing that in your house unless you have an
Industrial exhaust F now I’ve heard of people putting sausage in it and tomatoes this this is the way I was introduced to it this is the way I prefer it it’s a bold taste it’s peppery it’s very Italian tasting to me and as I said if you like it you
Will love it and you will crave it and this will be the only thing that can scratch that itch so check out some of my other stuff I have some great recipes and I need subscribers thanks a Lot