Posted on 10/14/2016
A plate of orecchiette with all the fragrance of Southern Italy and a glass of chilled Corvo Bianco bring sunshine to the table even on the chilliest days!
To serve 4:
– 1 kg fresh broccoli rabe
– 2 cloves of garlic
– 4 anchovy fillets in oil
– Chili pepper
– Salt and pepper
– Extra virgin olive oil
– 320 gr orecchiette
Step 1 – First clean and rinse the broccoli rabe thoroughly. As for every recipe that uses just a few ingredients, it is important that these are of the best quality, so make sure that the broccoli rabe is very fresh and crisp.
Step 2 – Pour the oil into a large frying pan and add the skinned garlic cloves and the roughly chopped anchovy fillets (after having blotted them on a piece of paper towel). Fry everything gently, turn off the heat and add the chilli pepper.
Step 3 – Bring a pot of salted water to the boil cook the broccoli rabe for a few minutes. Then add the orecchiette and continue cooking. Drain everything when the pasta is cooked, reserving some of the cooking water.
Step 4 – Tip the orecchiette and broccoli rabe into the pan with the oil, add two spoons of cooking water and toss for a couple of minutes. Mix the pasta so that it is well coated and serve hot with a drizzle of olive oil, and a grind of black pepper if you like.
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