Orecchiette with Broccoli Rabe
Puglia — Mother recipe · ar de en es fr it ja pt ru zh
A traditional Puglian dish that combines the simplicity of orecchiette pasta with the subtle bitterness of broccoli rabe, creating a plateful of authentic flavors.
⏱️ 10 min prep + 25 min cottura · 4 porzioni · facile
Ingredients
- orecchiette pasta
- 400 grams of broccoli rabe
- extra virgin olive oil
- garlic cloves
- dried chili pepper
- grated parmesan cheese
- salt
Method
- Clean and chop the broccoli rabe into bite-sized pieces.
- Bring a pot of water to boil, salt the water, and cook orecchiette pasta for the time indicated on the package.
- Meanwhile, in a large pan, heat extra virgin olive oil and add minced garlic cloves and dried chili pepper. Cook until golden brown.
- Add chopped broccoli rabe into the pan with the garlic and chili pepper, cooking for about 10 minutes or until tender but still crisp.
- Drain orecchiette al dente and add them to the pan with the cooked broccoli rabe. Mix well to combine flavors.
- Serve immediately, sprinkling grated parmesan cheese on top.
The story
Orecchiette with broccoli rabe is a typical dish from the Puglia region of Italy. The recipe relies on local and simple ingredients, reflecting the traditional culinary style of southern Italy.
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