ORECCHIETTE CON CIME DI RAPA

INGREDIENTS

Cime di rape (or substitute with broccoli if unavailable)

Orecchiette Pasta

Extra Virgin Olive Oil "cooking oil"

Garlic

Chili Flakes

Anchovy Fillets (salted in oil)

Salt (to taste)

Optional: Roasted Breadcrumbs for garnish

Optional: EVOO “finishing oil”

PROCEDURE

Preparing the Greens: Rinse the Greens: Start by rinsing the Cime di rape thoroughly. If using broccoli, ensure to split the stem to harmonize the sizes between stems and florets for even cooking. Boiling: Boil the greens in salted water until the stems are tender. Remove them from the water, setting them aside on a chopping board. Remember to save the boiling water for cooking the pasta. Pasta Cooking: In the same boiling water, add the orecchiette and cook until al dente.

Making the Sauce: Oil and Garlic: In a deep pan, heat a generous amount of "cooking oil". Thinly slice 3-4 cloves of garlic and let them brown slightly in the oil. Anchovies and Chili: Add a teaspoon of chili flakes and 8-10 anchovy fillets to the oil, allowing them to dissolve. Combine Greens: Roughly chop the pre-boiled greens and stir them into the pan.

Combining Pasta and Sauce: Once the orecchiette is al dente, take a portion of the pasta water (about a deciliter) and mix it into the sauce. Drain the rest of the pasta and incorporate it thoroughly with the sauce.

Serving: It's advised not to use cheese due to the fish content. Instead, for an added texture, sprinkle roasted breadcrumbs on top. A drizzle of our “finishing” EVOO can enhance the flavor.