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!
