Orecchiette con cime di rapa
35 min518 kcal each
The dish of Puglia: little ear-shaped pasta cooked with bitter turnip greens, tossed with garlic, chilli, anchovy and crunchy breadcrumbs.
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Plan this recipeIngredients
for 4 servings- Orecchiette, dry350 g
- Cime di rapa (broccoli rabe), trimmed600 g
- Anchovy fillets in oil4 piece
- Garlic3 clove
- Olive oil4 tbsp
- Breadcrumbs30 g
- Chili flakes½ tsp
- Salt1 tsp
Method
Prep 15 min · cook 20 min- Trim the greens, keeping the florets and tender leaves, and wash them.
- Toast the breadcrumbs in a spoonful of the oil until golden, and set aside.
- Boil the greens in salted water for 3 minutes, then add the orecchiette to the same pot and cook until al dente.
- Meanwhile warm the rest of the oil with the garlic, chilli and anchovies until the anchovies melt.
- Drain the pasta and greens, keeping a little water, and toss them in the pan. Serve topped with the breadcrumbs.
Nutrition
per servingCal
518
Protein
18g
Carbs
76g
Fat
16g
Of 16g of fat per serving, 2.4g is saturated.
