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Orecchiette with Broccoli Raab A web-exclusive recipe from Italian Cooking and Living|
Orecchiette is an ear-shaped pasta from Southern Italy, especially
Apulia. This recipe is a classic in Apulia. Because orecchiette are made with
a firmer dough than most pasta, they take longer to cook, about 20 minutes total.
If you know your brand of orecchiette cooks faster than this, add the broccoli
raab earlier: the point is to add the broccoli raab when the pasta is halfway
cooked.
1 pound broccoli raab
1/2 cup extra-virgin olive oil
4 garlic cloves, chopped
6 salted anchovies, deboned, rinsed, and chopped
1 dried chili
1 pound orecchiette
salt
1 cup freshly grated Pecorino Romano (optional)
Remove the tough stems and any yellowed leaves from the broccoli
raab. Wash the rest of the leaves and the tender stalks carefully in plenty
of water; drain well. Chop into 1" pieces. Heat the olive oil in a deep, wide
sauté pan. Add the garlic and cook until golden; stir in the anchovies,
and crush them into the olive oil with the back of a fork. Fold in the chili
and keep warm. Meanwhile, bring a large pot of water to a boil. Add the orecchiette
and salt. After 10 minutes, add the broccoli raab. Cook until the orecchiette
are al dente, about 10 more minutes; drain, but not too thoroughly, leaving
a little of the pasta cooking water clinging to the orecchiette. Toss the pasta
with the hot anchovy-laced olive oil, fold in the Pecorino, and serve immediately.
Serves 4
Copyright © 2006, Italian Cooking and Living. All rights reserved.
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