Cime di Rape (Broccole
Rabe) are rich green leafed vegetables from the
turnip family which resembles the broccoli plant,
also sprouting a head with light yellow flowers
which are also edible. This vegetable is best
eaten young or else it could become bitter. It
is best served steamed or sautéed with
garlic and olive oil. Also known as the Italian
broccoli, rabe, or rapini.
Orecchiette is originally, a hand made pasta,
shaped as a small ear, hence the name "orecchiette'.
Today you will find them machine made and packed
dry and are of excellent quality. They are made
from the simple ingredients of flour and water
and are also known to be made with whole wheat
400g of Orecchiette, 1kg of "cime di rape",
1 salted anchovy, 1 glove of garlic, 4 bay leaves,
150g soft bread, olive oil and salt.
Cut off the broccoli rabe, wash them well and
cut them into small heads.
Bring to the boil in sufficient salted water,
add the pasta to the water and after a few minutes
the turnip heads so that they boil up together.
In a casserole, preferably made of terracotta,
lightly fry the garlic with the anchovy and the
Allow the anchovy to break up over a low heat.
In the meantime, separately fry the soft bread
in olive oil until it reaches a golden colour.
Drain the pasta and the turnip heads and dress
it with the anchovy mix and the fried bread.
Add a chilli if desired and serve.