Orecchiette with broccoli rabe, a typical first course among many from the Apulia region and particularly from the culinary tradition of the province of Bari. A single vegetable but with many names: in Rome they are called broccoletti, while in Naples friarielli, in Tuscany they are called rapini. The turnip is a vegetable from the same family as cauliflower, cabbage, and Brussels sprouts; the turnip is, therefore, the root of the broccoli rabe, indeed the leaves that represent it. Wanting to prepare orecchiette at home is not too difficult, with practice you gradually acquire the skills. They are usually prepared with durum wheat flour and white flour, a pinch of salt, and water is added little by little. Even today in almost every household in Bari, the orecchiette are made by hand
- Difficulty: Easy
- Cost: Cheap
- Preparation time: 1 Hour
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian Regional
- Region: Apulia
- Seasonality: Autumn, Winter and Spring
- Energy 775.02 (Kcal)
- Carbohydrates 138.07 (g) of which sugars 3.69 (g)
- Proteins 29.16 (g)
- Fat 14.65 (g) of which saturated 3.56 (g)of which unsaturated 1.66 (g)
- Fibers 11.37 (g)
- Sodium 1,418.72 (mg)
Indicative values for a portion of 190 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for Preparing the Orecchiette
- 1.1 lbs orecchiette
- 3.3 lbs broccoli rabe
- 1 oz Pecorino Romano
- 1 clove garlic
- 2 tbsps extra virgin olive oil
- 1 chili pepper
- 1 tsp salt
- 2 anchovies in oil
Tools for Preparing Orecchiette with Broccoli Rabe
- Pot
- Pan
Steps for Preparing the Orecchiette
Clean the broccoli rabe by removing the toughest parts of the stem, cut them into large pieces, and wash them, then boil them in plenty of salted water for at least 15 minutes. Drain them and save the water. In a pan, put the extra virgin olive oil, peeled garlic, chopped chili pepper, and anchovies. As soon as the garlic is golden, add the broccoli rabe and let them season for a few minutes. Boil the orecchiette in the cooking water of the broccoli rabe, drain them al dente and sauté them in the pan over high heat for a minute. Sprinkle with the Pecorino and, if needed, add extra virgin olive oil and a little cooking water. If using fresh orecchiette pasta, 150 grams per person are needed; if using dry pasta, 80 grams per person will suffice.
FAQ
What wine pairs with orecchiette with broccoli rabe?
Definitely a sweet white wine that has the freshness to counteract the slightly bitter taste of the greens and refreshes from the savoriness of the anchovy
Who should avoid consuming broccoli rabe?
Definitely those who are allergic to this vegetable and those who suffer from gout and hyperuricemia. They contain large amounts of purines, so consumption is not recommended.
How much fresh orecchiette pasta is recommended per person?
For one person, 150 grams of fresh pasta and 80 grams of dry pasta are recommended.
