Orecchiette and maccheroni griddled with broccoli rabe are considered one of our Puglian specialties. They are prepared at home with semolina flour as grandmothers and mothers used to do, or purchased at pasta shops where fresh pasta is sold. They are even better cooked with broccoli rabe, and adding toasted breadcrumbs is not something everyone does but it is recommended.
- Difficulty: Medium
- Cost: Moderate
- Preparation time: 20 Minutes
- Cooking time: 30 Minutes
- Portions: 4 servings
- Cuisine: Italian
Ingredients
- 9 oz orecchiette
- 9 oz maccheroni (Puglian griddled maccheroni)
- 18 oz broccoli rabe (trimmed)
- to taste extra virgin olive oil
- 1 pinch garlic
- 2 anchovies in salt
- chili pepper (hot, powdered)
- to taste oregano
- 2 teaspoons breadcrumbs
Tools
- Knife
- Metal rod for maccheroni or a skewer stick
Preparation
Trim the vegetables by cutting off the tops and the tender leaves with a knife. Wash several times and drain.
Then boil the pasta together with the broccoli rabe in a pot of abundant salted water for 7–8 minutes from the boil.
Meanwhile, in a skillet with enough extra virgin olive oil to dress the pasta, brown the garlic and add the anchovies. Cook for a few seconds until the anchovies break down.
In a saucepan, season the breadcrumbs with a little oregano and toast over moderate heat for one minute, stirring.
Finally, drain the pasta and vegetables and serve on plates, adding the toasted breadcrumbs with a tablespoon of oil and the seasoning. Add powdered chili pepper only for those who desire it.
Orecchiette and griddled maccheroni with broccoli rabe are a delightful first course to enjoy not only in autumn/winter but also in spring as long as this wonderful vegetable is available.
Orecchiette and griddled maccheroni with broccoli rabe
Curiosity about the recipe Orecchiette and griddled maccheroni with broccoli rabe: I believe orecchiette get their name probably from their particular shape. You hollow out a small piece of dough with the tip of the knife, one by one, and then deftly turn them with your fingers. Certainly this is an art that is learned. For the maccheroni ai ferri a suitable iron is used. Making them is quite fun and you only need to follow a tutorial. There are plenty on Google, many of them entertaining.
However, in Puglia this is passed down from generation to generation and not only to daughters.
Also come and take a peek on Pinterest of La cuoca che recupera
