Broccoli rabe gratinated with Pecorino, Parmigiano, lemon and crisp garlic breadcrumbs, keeping the greens bitter, structured and bright.

Orecchiette with Broccoli Rabe | Orecchiette con Cime di Rapa Orecchiette con cime di rapa is the dish of Bari, and it is built from almost nothing. Semola flour, water, a field green that grows wild through the Apulian winter, olive oil, garlic, a dried chilli and a few anchovies. There is no tomato, no cream, no stock and no butter. What holds it together is the starch released by fresh handmade pasta and the juice drawn out of the greens by the same pot of salted water, em

A contemporary Puglian penne with a vivid broccoli rabe cream, melted anchovies, chile, Pecorino and coarse toasted tarallo crumbs.