Orecchiette with broccoli rabe. A tasty and flavorful main course perfect for bringing vegetables to the table in an original way.

They are prepared with broccoli rabe, a typical autumn and winter vegetable with an intense and slightly spicy flavor.

For an excellent result of orecchiette with broccoli rabe, it is essential to cook the pasta and broccoli rabe perfectly, but you also need to pay attention to the quality of the raw materials.

To achieve a perfect plate of orecchiette with broccoli rabe, it is essential to follow a few simple rules, such as not omitting anchovies, which, like garlic, give soul to this dish, and cooking the pasta in the same water as the vegetables to enhance the flavor.

Never made orecchiette by hand? Don’t worry, they are less difficult than you might think, and if you really don’t feel like it, you can use store-bought ones.

Broccoli rabe is a vegetable rich in properties with few calories and many fibers, cholesterol-free. Excellent supply of minerals, particularly potassium, magnesium, iron, and phosphorus.
Particularly rich in calcium, it contains vitamins A and C. Highly recommended in the diet.
I invite you to try them, I am sure you will love them as much as I do.
Are you vegan and want to make this recipe?
Simply omit the anchovy.

Difficulty: Very Easy
Cost: Economical
Preparation time: 15 Minutes
Portions: 4 People
Cooking methods: Stove
Cuisine: Italian
Seasonality: Autumn, Winter, and Spring

504.10 Kcal

calories per serving

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Energy 504.10 (Kcal)
Carbohydrates 93.54 (g) of which sugars 2.76 (g)
Proteins 18.12 (g)
Fat 8.70 (g) of which saturated 1.35 (g)of which unsaturated 1.33 (g)
Fibers 3.42 (g)
Sodium 862.64 (mg)

Indicative values for a portion of 200 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

Orecchiette with Broccoli Rabe

4 cups orecchiette (fresh)
2.2 lbs broccoli rabe
2 cloves garlic
4 fillets anchovy in oil
to taste chili pepper
to taste extra virgin olive oil
salt

Tools

Steps

Orecchiette with Broccoli Rabe

Clean the broccoli rabe by removing the larger outer leaves and tougher stems, and wash them well in cold water, paying close attention to thoroughly rinse the leaves that can easily trap sand and dirt.
Plunge the broccoli rabe into boiling salted water, let it return to a boil, and cook for at least 10 minutes.
Meanwhile, pour a generous amount of oil into the pan and add the chopped garlic cloves, let it heat up, then add the anchovy fillets, let them dissolve over moderate heat, stirring with a spoon.
To your taste, you can add some hot chili pepper.
Add the blanched broccoli rabe and let it absorb the flavors.
Cook the orecchiette in the same cooking water as the broccoli rabe.
Toss the orecchiette with the broccoli rabe in the pan for a couple of minutes.
Serve on plates.
Enjoy your meal.

Tips

Once the orecchiette with broccoli rabe are ready, they should be consumed, but if any are left over, you can store them in the fridge for a day in a container.

Uncooked orecchiette can instead be dried by spreading them on a tray covered by a clean cloth and consumed within a couple of days.

As soon as purchased, broccoli rabe comes with a long stem accompanied by large inedible leaves and smaller leaves that can be consumed after cooking.
Finally, the most delicious and appreciated part of the vegetable is the so-called friarielli or broccoletti, the tender inflorescences with a pleasantly bitter taste, so called because of their resemblance to broccoli florets.

A little conservation tip for broccoli rabe.

After steaming or pan-cooking, place them in an airtight container and consume within 1-2 days.
You can reheat them in the microwave, or sauté them in a pan with a little extra virgin olive oil.

Broccoli rabe can also be frozen after briefly boiling for about ten minutes and allowing them to cool.
Place them inside suitable food bags and consume them within 6 months.

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