Orecchiette con Cime di Rapa - Orecchiette with Broccoli Rabe

Orecchiette con Cime di Rapa - Orecchiette with Broccoli Rabe

Story of the Dish

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 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.

Recipe Information

Region: Puglia, Italy

Servings: 4

Prep Time: 25 minutes

Cook Time: 20 minutes

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

Orecchiette and cime di rapa are finished together, not treated as pasta with sauce spooned on top. Blanch or cook the greens in the pasta water, then transfer both into a pan with olive oil, garlic, and chili.

Reserve abundant pasta water. The final tossing stage emulsifies olive oil with starch and the moisture from the greens, helping the bitter vegetable cling to every orecchietta while keeping the dish light.

Chef 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.

Keep the preparation focused on the principal ingredient in Orecchiette con Cime di Rapa - Orecchiette with Broccoli Rabe. Taste before final seasoning, control heat carefully, and adjust consistency with cooking liquid or stock rather than unnecessary cream. Prepare garnish and serving plates before the final cooking stage so the dish can be served at its best texture and temperature.

Wine Pairing

Best Choice: Castel del Monte Bombino Bianco DOCG

Excellent alternatives:

Fiano Minutolo IGP Puglia

Locorotondo DOC

Verdeca IGP

Vermentino di Sardegna DOC

Nutrition per Serving

Approximate nutrition per serving: 540 calories, 0.63 oz protein, 2.54 oz carbohydrates, 0.71 oz fat, 0.28 oz saturated fat, 0.14 oz fiber, 0.18 oz sugars, 620 mg sodium, and 55 mg cholesterol. Values vary with the exact ingredients and portion size.

Storage and Reheating

Cool leftovers promptly and refrigerate in an airtight container for up to 3 days. Reheat gently with a small amount of stock, water, or sauce as appropriate. Avoid repeated reheating because it damages texture and can dry proteins or overcook starches.

Chef Gianluca