Ingredients
100g cime di rapa (about half a bunch), washed and drained really well
1 clove garlic, finely chopped
½ long red chilli, finely chopped
4 anchovy fillets in olive oil, drained
¼ cup olive oil
Finely grated zest of 1 small lemon
1 tbsp finely chopped flat-leaf parsley leaves
2 tbsp finely grated Parmesan
Pangrattato (seasoned breadcrumbs), to serve
1 bag of good quality orecchiette pasta
Method
1. Prepare the cime di rapa by trimming off and discarding the woody ends, then thinly slice the stalks. Keep the leaves and florets in fairly large chunks.
2. Place a large frying pan over medium-low heat and slowly cook the garlic, chilli and anchovies in olive oil for 1-2 minutes.
Add the cime di rapa and cook for 2-3 more minutes, or until just tender, then remove from the heat and add a splash of water to stop the cooking and avoid burning the garlic, chilli and anchovies.
3. Cook the orecchiette according to packet instructions in boiling salted water until al dente.
Drain, reserving some of the pasta water, and add to frying pan, along with lemon zest, parsley and Parmesan.
Toss everything together over low heat until the oil and Parmesan have emulsified, adding a little of the reserved pasta water to bring the sauce together if needed.
4. Serve in warm bowls, with a good amount of pangrattato on top.
BEST WINE MATCH WITH ORECCHIETTE
Rustic comfort food at its best! For a white, think Vermentino or Trebbiano. For reds, try light and simple - Pinot or Nero d Avola.