The Country Cooking Of Italy'S Orecchiette With Broccoli Rabe
- 1/2 pound (250 grams) broccoli rabe, finely chopped
- Salt
- 1 pound (500 grams) orecchiette
- 1/2 cup (120 milliliters) extra-virgin olive oil
- 6 anchovy fillets, minced
- Pepper
- Grated ricotta salata or toasted bread crumbs, homemade or commercial, for serving
- Put the broccoli rabe into a large pot of salted cold water. Bring the water to a boil over medium-high heat. When it is boiling, raise the heat to high and add the orecchiette. Cook until the pasta is al dente, 8 to 12 minutes.
- Meanwhile, heat together the oil and anchovy fillets in a small pan over medium heat.
- When the pasta is ready, drain it and the greens and transfer them to a warmed serving bowl. Pour the anchovy oil over the top and season generously with pepper; if necessary, add a little salt. Pass the cheese at the table.
broccoli rabe, salt, orecchiette, milliliters, anchovy, pepper, ricotta salata
Taken from www.seriouseats.com/recipes/2012/06/the-country-cooking-of-italys-orecchiette-with-broccoli-rabe-recipe.html (may not work)