Orecchiette con cime di rapa – Traditional Puglia-Style Homemade Pasta with Broccoli Rabe

Preparation

1. 01

   Step 01

   Pour the semolina onto a wide work surface and form a well in the center. Gradually add the salt and warm water, kneading until you have a smooth, elastic, and slightly moist dough, about 8–10 minutes.

2. 02

   Step 02

   Wrap the dough in plastic wrap and let it rest at room temperature for 30 minutes.

3. 03

   Step 03

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

4. 04

   Step 04

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

5. 05

   Step 05

   Bring a large pot of generously salted water to a boil. 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 one cup of the cooking water.

6. 06

   Step 06

   Heat the olive oil in a large skillet over medium heat. Add the garlic slices and peperoncino and cook until the garlic turns golden, about 1 minutes. Add the chopped anchovies and crush them with a wooden spoon, dissolving them into the oil.

7. 07

   Step 07

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

8. 08

   Step 08

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