Orecchiette con Cime di Rapa (Italian Orecchiette with Broccoli Rabe) This is the version Bari actually eats. No meat of any kind, no cream, no cheese on top unless somebody insists. Four ingredients carry the plate: orecchiette, cime di rapa, good olive oil and garlic, with peperoncino for heat and toasted crumbs for crunch. Everything depends on how the greens are cooked and what happens in the last minute in the pan. The Barese method is not to blanch the greens first and

Orecchiette con Cime di Rapa - Orecchiette with Broccoli Rabe Region: Puglia, Italy Servings: 4 Prep Time: 25 minutes Cook Time: 20 minutes Few dishes represent the culinary identity of Puglia as perfectly as Orecchiette con Cime di Rapa. The name orecchiette, meaning "little ears," comes from the pasta's distinctive shape, traditionally handmade by rolling small pieces of durum wheat dough with a knife and turning them inside out with the thumb. This iconic recipe originated