Orecchiette with Broccoli Rabe, Bacon, and Bread Crumbs
- 1 pound broccoli rabe, tough ends removed, cut into 1-inch lengths
- 1/2 cup olive oil
- 1 cup fresh bread crumbs
- 4 slices bacon, cut crosswise into 1/4-inch strips
- 6 cloves garlic, minced
- 1/4 teaspoon dried red-pepper flakes
- 1 pound orecchiette
- 3/4 teaspoon salt
- In a medium pot of boiling, salted water, cook the broccoli rabe until almost done, about 3 minutes.
- Drain thoroughly.
- In a large nonstick frying pan, heat 1/4 cup of the oil over moderate heat.
- Add the bread crumbs and cook, stirring, until golden, about 5 minutes.
- Remove.
- Wipe out the pan.
- In the same pan, cook the bacon until crisp.
- Remove the bacon and drain on paper towels.
- Pour off all the fat.
- Heat the remaining 1/4 cup oil in the frying pan over moderately low heat.
- Add the garlic and red-pepper flakes and cook, stirring, for 1 minute.
- Add the broccoli rabe and cook, stirring occasionally, until just done, about 3 minutes longer.
- In a large pot of boiling, salted water, cook the orecchiette until done, about 15 minutes.
- Drain and toss with the bread crumbs, bacon, broccoli rabe, and salt.
broccoli rabe, olive oil, bread crumbs, bacon, garlic, redpepper, orecchiette, salt
Taken from www.foodandwine.com/recipes/orecchiette-broccoli-rabe-bacon-and-bread-crumbs (may not work)