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One of the iconic dishes of Apulian cuisine is undoubtedly “orecchiette with broccoli rabe.” Let’s see, in this easy recipe, how to make this first course and how to prepare homemade pasta for greater flavor.
Orecchiette with Broccoli Rabe
To make orecchiette with turnip tops, you don't need to have a lot of time available. The only exception is making homemade pasta, which requires skill and time.
Ingredients
Method
For the handmade pasta
- Mix the white flour and semolina on the work surface, add the necessary salt and knead by adding as much water as needed to obtain a smooth, rather firm dough.
- Shape the dough into a cylinder about 1.5 cm in diameter.
- Cut small pieces from it, press each piece on the work surface with the tip of a knife, then turn them over on your thumb, forming small "hats" about 2.5-3 cm in diameter.
- Let the orecchiette air dry.
For the orecchiette with broccoli rabe
- Fry the garlic and salted anchovies in a pan with oil. When golden, let it cool.
- Meanwhile, bring water with salt to a boil, add the broccoli rabe for about 25 minutes, then add the orecchiette and cook both for another approximately 8 minutes.
- Drain the pasta along with the greens and place them in the sauté pan, mixing everything together. Serve hot.
Notes
If you don't have time or skill to prepare homemade orecchiette, substitute with 500 g of pre-packaged dough. Preferably fresh.
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