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Orecchiette with Broccolini
Orecchiette with broccoli rabe (orecchiette con cime di rapa) is a signature pasta dish from the Puglia region of southern Italy. We were taught how to make it by Nunzia da Scalo, a cook in Bari, Italy. The bitterness of rabe is challenging for some palates, so we use sweeter, milder Broccolini. However, if you like the assertiveness of rabe, it can easily be used in place of the Broccolini, though rabe will cook a little more quickly. We boil the pasta in a minimal amount of water, then the starchy liquid that remains becomes the base for the sauce that marries the orecchiette and Broccolini. A finishing sprinkle of toasted seasoned breadcrumbs adds a crisp texture.
4
Servings
Tip
Don’t use fine dried breadcrumbs instead of panko breadcrumbs. Their sandy, powdery texture doesn’t offer the light, delicate crispness of panko.
40 minutes
Ingredients
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6
tablespoons extra-virgin olive oil, divided
-
8
medium garlic cloves, 4 minced, 4 thinly sliced
Directions
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01In a large Dutch oven over medium-high, heat 2 tablespoons of oil until shimmering. Add the minced garlic and half the anchovies, then cook, stirring, until fragrant, about 45 seconds. Add the panko and cook, stirring, until golden brown, about 3 minutes. Transfer to a bowl and set aside; wipe out the pot.
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Delicious! Didn't miss the dairy at all. I skipped the anchovies, sorry.