Orecchiette con cime di rapa

This is one of the most well-known dish from Bari (Apulia). Traditionally prepared with homemade orecchiette, it is a good example of pasta dressed with vegetables, which is so popular in the south of Italy. 

Here I propose  a quicker version of the recipe,  using the dried orecchiette. 
Cime di rapa are similar to the English turnip tops, but softener. Broccoli could work as well but with a slightly different result, both in terms of flavour and texture.



You can cook the cime di rapa along with the orecchiette or, as I prefer, cook first the cime and then cook pasta in the same water. In this way you preserve the dish flavour, but you better control the cooking process of the two main ingredients.
It is essential using fresh red chilli, which gives a touch of colour to a simple dish.

Orecchiette con cime di rapa 

300 g dried orecchiette pasta
500 g cime di rapa (turnip tops)
3 garlic cloves, peeled and halved
8 anchovies fillets in oil
Fresh red chilli
Sea salt
Extra virgin oil

Serves 4
Preparation time: 5 minutes
Cooking time: 20 minutes

1. Discard the woody main stems of cime di rapa, cut the stalks into 3 to 5 cm length and keep the leaves and the broccoli-like central shoots intact. 
2. In a pan, bring 3 litres of water to the boil, add a pinch of salt and cook the cime di rapa for 5 minutes, until just tender. 
3. Meanwhile, in a large frying pan heat 3 tablespoons of oil and sauté the garlic, the chilli and the anchovies for 2 minutes, until the anchovies have dissolved.
4. With a slotted spoon, drain the cime di rapa and add them to the frying pan. Stir with a wooden spoon and sauté for 2 minutes,
5. Add the orecchiette to the cime di rapa water and cook as directed, around 10 minutes. Keep 'al dente'. Drain, reserving 100 ml of the cooking water. Add the orecchiette to the vegetable mixture along with their water and cook on high heat for 1 to 2 minutes, until well combined.
6. Serve immediately, with a drizzle of oil.