Ingredients:
360 g of orecchiette, preferably fresh
800 g of broccoli rabe
3-4 anchovy fillets in oil
2 garlic cloves
4-5 tablespoons of breadcrumbs
extra virgin olive oil
chili pepper to taste
salt to taste
pecorino cheese
Preparation
Cleaning the broccoli rabe
Wash the broccoli rabe and remove the toughest stems
Cut the larger leaves into smaller pieces for even cooking
Toasting the breadcrumbs
In a large pan, heat 1 tablespoon of oil
Add the breadcrumbs and toast over medium heat until golden and fragrant
When ready, transfer to a plate to cool
Blanching the broccoli rabe
Bring a pot of salted water to a boil
Blanch the broccoli rabe for 4-5 minutes then drain, keeping some of the cooking water
Aromatic sauté
In a pan, sauté 2 garlic cloves with a drizzle of oil and chili pepper if you like
Melt the anchovy fillets in the oil
Add the broccoli rabe and cook for a few minutes to absorb the flavors
Cooking the orecchiette
Cook the orecchiette al dente in the broccoli rabe cooking water
Drain and transfer directly into the pan with the broccoli rabe
Mix everything well and, with the heat off, add a drizzle of oil and a grating of pecorino
Serve the orecchiette hot and generously sprinkle with the toasted breadcrumbs and more chili if desired
Enjoy!
Dining and Cooking