1 pound (500 g) orecchiette
2 1 / 4 pounds (1 k) broccoli rabe
1 hot pepper, shredded
2 cloves garlic, minced
6 tablespoons extra virgin olive oil
Grated Pecorino Romano cheese (not too sharp)
How to make Orecchiette alle cime di rapa:
Pick over and clean the broccoli. Bring a pot of water to a boil, salt it, add the broccoli, stir and after A Few Minutes in the orecchiette and cook the two together until the orecchiette are done.
While the pasta’s cooking, simmer the garlic and the pepper in the oil, Taking care lest the garlic and brown Become bitter.
Drain the pasta and broccoli well, turn them out into the skillet with the oil and garlic, cook, stirring, for a Few Seconds to evenly distribute the seasoning, and serve the orecchiette with turnip tops (orecchiette with broccoli rabe) with Grated cheese.
Regional recipe from Apulia