Cime di rape (or substitute with broccoli if unavailable)

Orecchiette Pasta

Extra Virgin Olive Oil "cooking oil"


Chili Flakes

Anchovy Fillets (salted in oil)

Salt (to taste)

Optional: Roasted Breadcrumbs for garnish

Optional: EVOO “finishing oil”



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.

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