Based in New York, Private Chef and Integrative eNutrition Health Coach Pasquale Martinelli’s life mission is to share his treasured native region of Puglia and the long-forgotten, centuries-old recipes of Southern Italy.
ORECCHIETTE ALLA CIME DI RAPA
By Pasquale Martinelli
https://www.alloroprivatedining.com
Ingredients
4 servings
- 320 g of orecchiette from high quality semolina
- 2 lb of broccoli rape
- 2 anchovies
- 100 g of breadcrumbs
Instructions
- Begin by washing the broccoli rape and remove the blossoms and some of the leaves and discard
the stalks. - Bring a medium-large pot of water to a boil, add 1 tablespoon of coarse salt and cook the orecchiette (you can use shop-bought, if preferred).
- Meanwhile, gently fry the garlic and chili with the anchovies in a little of the olive oil until they have softened a little and the anchovies have dissolved.
- About 4 minutes before the pasta is ready, add the broccoli rabe to the pasta pan to let it cook together. Drain, then add the pasta and broccoli to the anchovy pan and toss to coat the pasta evenly. Serve hot with an extra drizzle of olive oil and toasted breadcrumbs.
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