Recipe of the Week: Orecchiette alla cima di’rape

A classic recipe from Puglia, but with broccoli rabe in season it tastes just as good in Rome.

500 g orecchiette

1 kg broccoli rabe

2 cloves of garlic

2-4 full chili peppers

3 small anchovies

Olive oil


Pick through the rabe, getting rid of all the big leaves and stems, keeping only the tender leaves and stems, you should end up with about a quarter of what you started with

Cook rabe in boiling salted water for 3 minutes. Spoon out, saving water.

Bring water back to boil and cook pasta in it. Smash garlic and soften in large pan with olive oil and chili-peppers.  Once the garlic begins to soften add the anchovies.  Once they fall apart add rabe and cook  another 2-3 minutes.

Add pasta to pan without draining pasta water, mix well and serve immediately with grated parmesan.

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