With years of culinary progress, we can now enjoy an authentic Pugliese meal like the delicious Orecchiette with Broccoli Rabe. This dish is served family-style, instantly taking you to a traditional Pugliese table. Here is how to make it.
Orecchiette with Broccoli Rabe
Orecchiette (“little ears”) is Puglia’s most popular pasta form. To make it from scratch takes a certain skill only attained by natives and maybe your Italian grandmother. The tough dough contains no eggs, making it difficult to knead, and each piece is formed by hand using your thumb. Don’t worry: using a high-quality dried version will yield excellent results.
Serves 4-6
Prep time: 10 minutes
Cook time: 20 minutes
Ingredients
2 lbs. broccoli rabe, stems removed
l lb. orecchiette pasta
3/4 cup extra-virgin olive oil
7 cloves garlic, peeled and minced
Salt and freshly ground black pepper
Pinch of red chili flake
Freshly grated Pecorino Romano
Procedure
Remove the thick stems from the broccoli rabe. Place in a sauce pot and cover with cold, salted water over high heat. Have a bowl of iced water ready on the side. Add the broccoli rabe for no more than three minutes. When the water begins to boil—drain and plunge the broccoli rabe into the ice water. Drain again immediately and pat dry.
Cook orecchiette in boiling salted water until al dente (tender but firm). This should take about seven to 12 minutes, depending on the brand. Meanwhile, heat olive oil in a large sauté pan and cook garlic until golden. Add the broccoli rabe and season to taste with salt and pepper. Cook until warmed through, about five minutes, then reduce heat to low until pasta is finished.
Drain pasta and add to broccoli rabe mixture. Add chili flakes and stir well. Transfer to a large bowl and serve with freshly grated Pecorino Romano cheese.
