A day at the Italian table, from the bar at dawn to dessert at dusk. Start with a cornetto or a slice of crostata, graze through antipasti from Rome's supplì to Liguria's focaccia di Recco. Then eat the proper way: a primo of carbonara, cacio e pepe or risotto alla Milanese, followed by a secondo ossobuco, with caponata or parmigiana on the side. Finish with tiramisu, cannoli or panna cotta. The recipes are regional, the portions generous and the pace unhurried.

Orecchiette con Cime di Rapa

Dinner

Italian

Puglia

Ear-shaped pasta from Puglia tossed with bitter broccoli rabe, garlic, anchovy, and peperoncino. A dish of beautiful contrasts — bitter greens, salty anchovy, and the satisfying chew of handmade orecchiette.

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RECIPE

Orecchiette con Cime di Rapa

Prep10 mins

Cook20 mins

Total30 mins

Servings4

Dinner

Italian

Puglia

Ingredients

400g orecchiette
500g cime di rapa (broccoli rabe), trimmed and roughly chopped
4 anchovy fillets in oil
3 cloves garlic, thinly sliced
1 peperoncino, crumbled
5 tablespoons extra virgin olive oil
Salt to taste
Toasted breadcrumbs for serving (optional)

Preparation

Boil cime di rapa in well-salted water for 5 minutes. Remove with a slotted spoon (keep the water for pasta).

Cook orecchiette in the same green-tinged water until al dente.

In a large pan, heat olive oil. Add garlic, anchovies, and peperoncino. Cook until anchovies dissolve.

Add the blanched cime di rapa to the pan and sauté for 3 minutes.

Drain orecchiette and add to the pan with a splash of pasta water. Toss vigorously.

Serve with toasted breadcrumbs instead of cheese — that's the Puglian way.

Servings and Nutrition

Number of Servings in Orecchiette con Cime di Rapa

Nutrition for 1 serving (1 plate)

480

Calories (kcal)

Protein (g)

Carbs (g)

Fat (g)

Protein 16.0g

13%

Carbs 66.0g

55%

Fat 17.0g

32%

Country Starter - Italy 1

Orecchiette con Cime di Rapa

Orecchiette con Cime di Rapa

Ingredients

Preparation