top of page
Hand-Rolled Orecchiette with Cime di Rapa
A masterclass in simplicity, combining the chew of artisanal durum wheat pasta with the vibrant bitterness of wild turnip greens and golden garlic.
Nonna's Signature Orecchiette
Serves 4 People
- 500g Hand-Rolled Orecchiette pasta
- 1 large bunch fresh Broccoli Rabe (Cime di Rapa)
- 3 cloves Purple Garlic, thinly sliced
- 4 Artisanal Anchovy Fillets in olive oil
- 1/3 cup Nonna's Cold-Pressed Extra Virgin Olive Oil
- Pinch of dried Peperoncino flakes
- Shaved Pecorino Romano for serving
- Sea salt to taste
Preparation
01. Prepare the Greens
Wash the broccoli rabe and remove any tough stems. Chop roughly and set aside for the boiling water.
02. Boil the Pasta
Bring a large pot of salted water to boil. Add the orecchiette and broccoli rabe together, cooking until al dente.
03. Sauté Aromatics
In a wide pan, gently warm olive oil with sliced garlic and chili flakes. Add two anchovy fillets and melt them down.
04. Toss and Serve
Drain the pasta and greens, then toss directly into the warm aromatic oil. Finish with a drizzle of fresh EVOO.
Get the Ingredients
bottom of page