Orecchiette con cime di rapa – Homemade Pasta with Broccoli Rabe, Traditional Pugliese Style

Preparation

1. 01

   Step 01

   Place the semolina on a wide work surface and make a well in the centre. Gradually add the salt and warm water, kneading the dough. Knead for approximately 8–10 minutes until you have a smooth, elastic, and slightly moist dough.

2. 02

   Step 02

   Wrap the dough in cling film and leave to rest at room temperature for 30 minutes.

3. 03

   Step 03

   Divide the rested dough into small pieces. Roll each piece into thin cylinders (approximately 1 cm in diameter) between your palms. Cut the cylinders into small pieces (approximately 1 cm). Press each piece with your thumb against the work surface, dragging it to create the characteristic ear shape. Arrange on a floured tray.

4. 04

   Step 04

   Trim the tough lower stems from the cime di rapa, then cut the remainder into 4–5 cm pieces. Boil in well-salted water.

5. 05

   Step 05

   Bring a large pan of water to the boil and add salt. Add the cime di rapa first and cook for 3 minutes. Then add the orecchiette to the same water and cook together for 8–10 minutes, until the pasta is al dente. Reserve a cup of the pasta water.

6. 06

   Step 06

   Heat the olive oil in a large pan over a medium heat. Add the garlic slices and peperoncino and cook for approximately 1 minutes until the garlic turns golden. Add the chopped anchovies and crush them with a wooden spoon to melt them into the oil.

7. 07

   Step 07

   Drain the cooked pasta and cime di rapa, then transfer to the pan. If needed, add a few spoonfuls of the reserved pasta water. Sauté over medium heat for 1–2 minutes, stirring, until all the ingredients are well combined.

8. 08

   Step 08

   In a small pan, toast the breadcrumbs in 1 tablespoons of olive oil until golden. Sprinkle over the pasta on the serving plate.