Breath-Taking Orecchiette con Cime di Rapa

Orecchiette con cime di rape is the signature dish of the Puglia region of southern Italy. Orecchiette literally translates as "little ears". They look like little bowl shaped discs that are ideal for catching the wonderful sauce they are to be tossed with. 

Every village in the Puglia region has a special way of making them. It is worth the effort and expense to seek out the best orecchiette you can find to make this dish, but if necessary Barilla is the brand that makes orecchiette that are readily available at most supermarkets. I am aware that orechiette pasta cannot be found in many countries but sometimes it depends on luck and occasionally food stores come up with new stuff. 

My place in Singapore for example, I depend on public transport that carries me to the center of the city. Right there at ION shopping mal, there is an Italian store that sells authentic Italian products. Otherwise it’s almost mission impossible to get orecchiette in Asia.

This classic dish features cime di rape, also known as broccoli rabe in English, or sometimes referred to as turnip greens. I was able to find broccoli rabe at a local grocery store, but you may need to go to a local Chinese or Italian produce market. Make sure it is nice and fresh, your dish will be a real treat.

Ingredients:

2 bunches (about 2-3 pounds) broccoli rabe (damage $ 4.00)
2 cloves of garlic, minced
2 anchovy fillets, chopped (damage $ 3.50)
extra virgin olive oil
some salt
grated pecorino cheese (damage $ 3.50)
1 pound dried orecchiette pasta (damage $ 3.50)

First put a large pot of water to boil, add salt generously. Wash your broccoli rabe, and cut off any hard stems.  Put the broccoli rabe to boil in the salted water for about 10 minutes. When it is tender, remove it from the water with a slotted spoon, drain in a collander and set aside. You will use this same water to cook the pasta, so don't pour it out.

Next add the orecchiette to the same boiling water, and cook according to the package directions. You want the orecchiette cooked, but still al dente. While the pasta is cooking, you will prepare the broccoli rabe condiment for your pasta. In order to get the consistency I like, before heating the broccoli rabe with the other ingredients, I put it in the food processor and pulse it a little bit. You can coursely chop it to your desired consistency prior to using. In a large skillet heat about 1/4 cup extra virgin olive oil. Add the garlic, and stir until brown, I personally love to have lot’s of garlic. Then put the chopped anchovies and break them up with your spoon. Add the broccoli rabe to the skillet and stir well until all the ingredients have combined. You may want to add a little bit of salt, and perhaps a pinch of crushed red pepper flakes or some chilli padi (some fusion doesn’t hurt) 

When the pasta is done (usually 7 to 8 minutes), drain it, and add it to the skillet. Toss all the ingredients together over medium heat until they are well blended together. Add more extra virgin olive oil if needed. Serve your orechiette with a sprinkling of grated pecorino cheese on top, and enjoy with a nice red wine.

Buon appetito!

The Secret Recipe of Making Chawanmushi

When making chawanmushi, how do you ensure that the toppings stay suspended in the egg custard rather than sinking to the bottom?

If you want the toppings to stay visible above the custard, steam the egg over two times, first steam half of the egg mixture, then place the toppings on top before pouring in more egg mixture to steam for a further 2 to 3 minutes.

The recipe for this dish is very similar to that of Chinese steamed eggs, but sometimes the toppings may differ. The great thing about this recipe is that Chawanmushi can be eaten either hot or cold.

                                                  Ingredients:

2 ½ cups water

1 small handful bonito flakes

80g chicken breast meat

some fish meat

4 eggs

some fish cakes

some ginko nuts

dash of salt

a little potato starch

½ tbsp. water

Method:

1. Bring water to a boil, turn off the heat and steep bonito flakes in the water. Discard bonito when it sinks to the bottom of the pot. Strain the dashi and leave to cool.

2. Cut chicken meat into slices and mix well with seasonings together with the fish meat. Set aside for ten minutes, then scald briefly in boiling water.

3. Beat egg with a dash of salt, add dashi (amount of dashi is double the volume of the eggs) and mix well. Strain mixture into small cups or bowls. Divide the ingredients into the individual cups.

4. Cover with cling wrap and steam over low heat until the egg custard is set.

Lastly, some additional tips:
Do not beat the eggs too hard until the mixture turns foamy
For a smooth texture, stain the egg mixture
To allow the egg to cook faster, preheat the small cups or bowls before pouring in the egg mixture.

Enjoy your meal and don’t forget this recipe!