ItalianApulian
Orecchiette with Cime di Rapa
by Chef in Camicia · 306K subscribers on YouTube
A traditional Apulian and Lucanian recipe: orecchiette pasta with cime di rapa (turnip tops), enriched with fried breadcrumbs and a creamy puree of the greens. The dish is finished with a soffritto of garlic, chili, and anchovies, and a final drizzle of raw olive oil.
- Difficulty
- medium
Ingredients
10 items- Broccoli RabeTurnip tops, cleaned and blanched
- OrecchietteFresh or dried orecchiette pasta
- BreadcrumbsBreadcrumbs, fried until golden
- GarlicGarlic clove, for the soffritto
- Chili PepperChili pepper, to taste
- AnchoviesAnchovy fillets, for the soffritto
- Colatura di AliciAnchovy sauce, used to flavor the breadcrumbs
- Olive OilExtra virgin olive oil, for cooking and finishing
- Coarse SaltCoarse salt, for pasta water
- Pepper(optional) — Black pepper, to taste
Method
- Prepare the fried breadcrumbs: heat a little oil with a drop of colatura di alici (anchovy sauce) in a pan, add the breadcrumbs and stir continuously until golden brown. Set aside.
- Clean the cime di rapa: remove the tough outer leaves and keep the tender leaves and florets.
- Blanch the cime di rapa in a pot of boiling salted water for about 10 minutes.
- After about 5 minutes of blanching, remove a small portion of the cime di rapa and blend it into a puree using an immersion blender. Set aside.
- Add the orecchiette pasta to the same pot of boiling water (where the cime di rapa are still cooking) along with a little coarse salt. Cook until al dente.
- While the pasta cooks, prepare the soffritto: in a large pan, heat oil with a clove of garlic, a pinch of chili pepper, and anchovy fillets. Let them sizzle gently.
- When the pasta is done, transfer it directly into the soffritto pan. Add the reserved blended cime di rapa puree and toss everything together.
- Plate the pasta, drizzle with raw olive oil, and finish with a generous sprinkling of the fried breadcrumbs.
Chef in Camicia
Home cookReviewer306K subscribers on YouTube94.2M total channel viewsCasa editrice digitale italiana di ricette fondata da Nicolo Zambello, Andrea Navone e Luca Palomba. Pubblicazioni giornaliere.
