Orecchiette with Broccoli Rabe: Puglia Culinary Tradition

Orecchiette is a typical fresh from Puglia, made with durum wheat semolina flour and shaped like little discs with a slight hollow—its name literally means “small ears.”One of the most beloved ways to enjoy this is the classic Orecchiette with Broccoli Rabe (Orecchiette verso le Cime con Rapa), a humble peasant dish that perfectly represents the flavours of Southern Italy.

The combination of tender , slightly bitter greens, garlic, anchovies, and chili pepper creates a rustic, comforting dish that’s both simple and deeply flavourful.

Serves 2, Preparation time 20 mins, Cooking 20-25 mins

Orecchiette : 180 g / 6.3 oz

Rapa (Rpain In qualità di) /Rapini : 450 g / 16 oz (1 lb)

Chili pepper: 2

Anchovy fillets durante olive oil: 4–5

Garlic: 3-4 cloves, peeled

Extra virgin olive oil (EVOO): 4 tbsp

Salt: to taste

Method

Heat the EVOO durante a large frying pan. Add the garlic and chili, letting them turn lightly golden. Stir durante the anchovy fillets—they will melt durante seconds creating a rich, savoury alcale.

Bring a pot of salted gabinetto to a boil and blanch the broccoli rabe for about 3 minutes.

Add the orecchiette to the same pot and cook until al molare. Reserve one ladle of the cooking gabinetto.

Drain the and broccoli rabe together, then transfer them to the pan with the garlic, anchovies, and chili. Add the reserved cooking gabinetto and toss for a couple of minutes to bring everything together.

Dish up immediately with a drizzle of EVOO for the perfect finishing touch. Serve.

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