Orecchiette with rappini, I saw this recipe on Saveur magazine and loved it immediately. Also called broccoli rabe, rappi, friarelli, broccoletti or broccoli di rape in Napoli. It is a common vegetable in the south of Italy, northwest of Spain and China. I thought it was part of the broccoli family but no its related to turnips.
Orecchitte, Rapini, garlic, lemon, red chile flakes, salt and olive oil.
I am doing my mini project a jardin parisien at my kitchen balcony so I could have my petit-déjeuner with a view, this time I had the orecchitte with a glass of wine for lunch and I guess with all of you who are reading this.
The flavor is a bit bitter but the lemon peel gives an intensive aroma, the red chile flakes and the garlic are the perfect blend to the dish.
1 box of Orecchiette pasta
1 bunch of rapini
6 garlic cloves crushed
1 teaspoon of red chile flakes
1 lemon zest
I boiled the rapini for about 3 to 4 minutes and transferred them to a bowl of cool ice water, drained them and set them aside. (This will help keep them crispy). In a saute pan with olive oil I then added the garlic and cooked it until it was golden, incorporating the chile flakes and rapini I’d already chopped. Then I added the lemon zest, seasoned it with salt, and tossed it all with the pasta I’d already cooked al dente.
I added a topping of toasted pignoli and shaved pecorino cheese. In the original recipe, they added a dollop of goat cheese. In all cases it’s always delicious. Even without cheese it tastes great!