Orecchiette con le cime di rapa
- 350 gr dried orecchiette pugliesi pasta
- 1 kg cime di rapa (broccoli rabe) roughly chopped
- 2 garlic gloves, finely sliced
- 8 anchovies
- 1 red chili, chopped
- 4 tablespoons extra virgin olive oil
- 100 gr Pecorino cheese freshly grated
Fill a bowl with cold water. Hold the rabe bunch by the stems and swish it around in the water to dislodge any dirt in the leaves. Shake off the excess water. Trim off the tough stem ends with a sharp knife. Cut the leaves into 1- to 2-inch pieces or leave them whole.
Bring a pot of water to a full boil. Add the leaves of the vegetables only and boil until they become tender and bright green. Brief boiling removes bitterness.
Add orecchiette and boil together for about 10 minutes, or until orecchiette are cooked and vegetables are tender, and now add the rabe flowers and cook for about 5/6 minutes.
Heat olive oil, garlic and anchovies to coat the bottom of a skillet over medium heat, then drain leave, orecchiette and rabe and stir for 5/6 minutes or until well mixed. Sprinkle with Pecorino cheese freshly grated before serving.