Trofie with Broccoli Rabe and Pork Jowl.
Few and simple ingredients for a very tasty dish. The trofie with broccoli rabe and pork jowl is a flavor explosion. I have a true passion for broccoli rabe, I like them on crostini, pizza, and especially for dressing pasta, then paired with pork jowl and pecorino romano, it becomes truly irresistible.
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- Difficulty: Easy
- Cost: Very cheap
- Preparation time: 25 Minutes
- Portions: 2People
- Cooking methods: Stovetop
- Cuisine: Italian
Ingredients for trofie with broccoli rabe and pork jowl
- 7 oz Trofie (Gluten-free)
- 10.5 oz broccoli rabe (Cooked)
- 5.3 oz pork jowl
- 2.1 oz pecorino romano
Steps for trofie with broccoli rabe
First, brown the pork jowl in a pan, when it becomes crispy, it’s ready; drain the fat and place on absorbent paper.
Wash, clean, and cook the broccoli rabe. Cut into very small pieces with scissors (it will blend better with the pasta) and pour into a pan with a drizzle of oil.
Cook the pasta.Once cooked, pour the pasta and half a glass of cooking water into the pan with the broccoli rabe. Add the pecorino and mix all the ingredients.
Add the crispy pork jowl and serve.
I hope you enjoyed this recipe, see you next time.
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Storage
They are best consumed hot and freshly made, especially to maintain the crunchiness of the pork jowl.
If there are leftovers, you can store them in the refrigerator in an airtight container for up to one day. When ready to eat, I recommend sautéing them for a few minutes in a pan with a splash of cooking water or oil to make them creamy again; avoid the microwave as the pork jowl would lose its texture.
Freezing is not recommended.
