– Prepare Cime di Rapa, remove large stalks and tough leaves, wash and chop roughly into larger pieces. – In a sauté pan, with Olive Oil, fry a clove or two of garlic, roughly chopped or sliced. Add a few anchovies, chopped mild chilli, and fry, making sure the anchovy is dissolved. – Cook the Orecchiette in salted boiling water and add the Rapa at the same time. – After a short blanch, around 2 mins, remove the Rapa and add to the other pan. – Fry off the Rapa and other ingredients untill incoporated and softened. – When the pasta is ready, add to the pan with some pasta water, stir to incorporate. – Serve with seasoned breadcrumbs, as traditional, on its own, or perhaps with some pecorino or other cheese.
Enjoy!
alexthe5th
I love this dish. I also often make this with sausage as well, which is a classic combination with cime di rapa.
VerySillyGoose69
It’s in dire need of some olive oil in the mantecatura.
3 Comments
Recipe
– Prepare Cime di Rapa, remove large stalks and tough leaves, wash and chop roughly into larger pieces.
– In a sauté pan, with Olive Oil, fry a clove or two of garlic, roughly chopped or sliced. Add a few anchovies, chopped mild chilli, and fry, making sure the anchovy is dissolved.
– Cook the Orecchiette in salted boiling water and add the Rapa at the same time.
– After a short blanch, around 2 mins, remove the Rapa and add to the other pan.
– Fry off the Rapa and other ingredients untill incoporated and softened.
– When the pasta is ready, add to the pan with some pasta water, stir to incorporate.
– Serve with seasoned breadcrumbs, as traditional, on its own, or perhaps with some pecorino or other cheese.
Enjoy!
I love this dish. I also often make this with sausage as well, which is a classic combination with cime di rapa.
It’s in dire need of some olive oil in the mantecatura.