Puglian Traditions

Orecchiette with Broccoli Rabe

The definitive dish of Puglia. A sensory journey through bitter greens, aromatic garlic, and the unique bite of handmade 'little ears' pasta.

The Ingredients

Fresh Orecchiette Pasta

500g

Broccoli Rabe (Cime di Rapa)

1kg

Anchovy Fillets in Olive Oil

4 Fillets

Extra Virgin Olive Oil

60ml

Garlic Cloves & Chili Flakes

To Taste

The Preparation Method

01

Prepare the Broccoli Rabe

Wash the broccoli rabe and remove the toughest parts of the stems. Bring a large pot of salted water to a boil and cook the greens for about 4-5 minutes until tender. Use a slotted spoon to transfer them to a bowl of ice water, then drain and chop roughly.

02

Infuse the Olive Oil

In a large skillet, heat a generous amount of Puglian extra virgin olive oil over medium heat. Add thinly sliced garlic and a pinch of dried chili flakes. Sauté until the garlic is golden but not browned to avoid bitterness.

03

Hand-Rold Pasta Cooking

Using the same boiling water from the broccoli rabe, add the fresh orecchiette. Cook for 2-3 minutes or until they float to the surface. Reserve a cup of the starchy pasta water before draining.

04

Toss and Serve

Add the orecchiette and chopped greens into the skillet with the oil. Toss vigorously over medium-high heat, adding splashes of pasta water as needed to create a creamy emulsion. Serve immediately with a sprinkle of aged ricotta salata.