The signature dish of Puglia. Bitter rapini blanched in the same water as the pasta, then tossed with garlic, anchovy, chili, and good olive oil. Earthy, simple, distinctly southern.
Orecchiette con Cime di Rapa
The signature dish of Puglia. Bitter rapini blanched in the same water as the pasta, then tossed with garlic, anchovy, chili, and good olive oil. Earthy, simple, distinctly southern.
Ingredients
Method
- Bring a big pot of well-salted water to a boil. Add the cime di rapa first; cook 4 minutes (this softens the bitterness).
- Add the orecchiette directly to the same pot — don’t drain the greens. Cook together until pasta is al dente, about 8 more minutes. The greens and pasta finish at the same time.
- While they cook: heat olive oil in a large skillet over medium-low. Add garlic, anchovies, and chili. Cook 2 minutes, mashing the anchovies with a wooden spoon until they melt into the oil.
- Reserve a cup of pasta water; drain the pasta + greens. Add to the skillet, toss for 1 minute. Splash of pasta water if dry.
- Plate. If using mollica, scatter generously over the top.
Notes
Toasted breadcrumbs are the “poor man’s parmesan” — don’t skip them. To make: toast 1 cup breadcrumbs in 2 tbsp olive oil with a smashed garlic clove until golden. Most Italians don’t add cheese to this dish — the anchovy is enough.