Orecchiette con Cime di Rapa - Orecchiette with Broccoli Rabe
- Aug 5
- 3 min read
Region: Puglia, Italy
Servings: 4
Prep Time: 25 minutes
Cook Time: 20 minutes
Story of the Dish
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 in the provinces of Bari and Foggia, where families have prepared it for generations using only a handful of local ingredients: fresh broccoli rabe, garlic, anchovies, peperoncino, and exceptional extra virgin olive oil. The slight bitterness of the broccoli rabe is beautifully balanced by the rich umami of melted anchovies and the crunch of toasted breadcrumbs, known in Southern Italy as poor man's Parmesan.
Today, this rustic classic is celebrated worldwide and appears on the menus of many Michelin-starred restaurants, where traditional flavors are presented with refined techniques while remaining faithful to their Apulian roots.
Ingredients
Pasta
1 lb fresh orecchiette
Vegetables
2 lb broccoli rabe (cime di rapa), trimmed
Sauce
¼ cup extra virgin olive oil
5 garlic cloves, thinly sliced
6 anchovy fillets in olive oil
1 tsp Calabrian chili flakes
¼ cup pasta cooking water
Toasted Breadcrumbs
1 cup Italian breadcrumbs
2 tbsp extra virgin olive oil
Finish
Lemon zest
Micro basil
Baby basil leaves
Premium Puglian extra virgin olive oil
Freshly ground black pepper
Preparation
Step 1 – Toast the Breadcrumbs
Heat the olive oil in a skillet.
Add the breadcrumbs.
Toast over medium heat until evenly golden and crisp.
Set aside.
Step 2 – Cook the Broccoli Rabe
Bring a large pot of salted water to a boil.
Cook the broccoli rabe for 3–4 minutes.
Remove with a slotted spoon.
Reserve the cooking water.
Step 3 – Cook the Pasta
Using the same boiling water, cook the fresh orecchiette until al dente.
Reserve ¼ cup of pasta water.
Drain.
Step 4 – Build the Sauce
Heat the olive oil.
Cook the garlic gently until fragrant.
Add:
anchovies
chili flakes
Allow the anchovies to melt completely.
Return the broccoli rabe to the pan.
Add a splash of pasta water.
Cook for 2 minutes.
Step 5 – Finish the Pasta
Add the orecchiette.
Toss continuously over medium heat.
Add the reserved pasta water until the sauce becomes glossy and emulsified.
Step 6 – Plate
Twirl the orecchiette into a compact nest in the center of a wide warm bowl.
Arrange a few broccoli rabe florets elegantly over the pasta.
Finish with:
toasted breadcrumbs
micro basil
baby basil leaves
fine lemon zest
freshly cracked black pepper
a drizzle of premium Puglian extra virgin olive oil
Chef's Tips
Never overcook the broccoli rabe; it should remain vibrant and slightly crisp.
Melt the anchovies gently—they should disappear into the sauce.
Toast the breadcrumbs until deep golden for maximum flavor.
Finish the pasta in the pan with pasta water for a silky emulsion.
Use fresh handmade orecchiette whenever possible.
Wine Pairing
Best Choice: Castel del Monte Bombino Bianco DOCG
Excellent alternatives:
Fiano Minutolo IGP Puglia
Locorotondo DOC
Verdeca IGP
Vermentino di Sardegna DOC
Chef Gianluca's Final Advice
For a Michelin-star presentation, create a tall, elegant nest of orecchiette in the center of a large matte white bowl. Arrange the broccoli rabe florets with height and natural movement, then sprinkle the toasted breadcrumbs sparingly for texture. Finish with tiny basil leaves, micro herbs, delicate lemon zest threads, a few drops of vibrant green olive oil, and a light dusting of dehydrated olive powder. The plate should be minimalist, modern, and showcase the beauty of authentic Puglian ingredients.
— Chef Gianluca
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