Orecchiette con Cime di Rapa

Method

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1. Bring a large pan of salted water to the boil and cook the greens for 4 minutes, then lift them out with tongs, keeping the water on the boil.

   Mark done Start 4 min timer

2. Squeeze the greens gently and chop them roughly.

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3. Cook the orecchiette in the same water until al dente — it now tastes of the greens.

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4. Meanwhile warm the olive oil with the sliced garlic and chilli flakes in a wide pan over medium-low heat for 4 minutes until pale gold.

   Mark done Start 4 min timer

5. Add the anchovies and press them with a wooden spoon until they dissolve completely into the oil, about 60 seconds.

   Mark done Start 60 sec timer

6. Add the chopped greens and toss for 3 minutes so they take up the oil.

   Mark done Start 3 min timer

7. Add the drained pasta with a ladleful of its water and toss hard for a minute until everything is coated and glossy.

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8. Serve scattered with toasted breadcrumbs, and Pecorino if you want it.

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Chef’s Tips

• Do not rinse the greens after blanching; the residual water helps the sauce come together.
• Broccolini or purple sprouting broccoli both work if cime di rapa is unavailable.
• Breadcrumbs rather than cheese is the Puglian way, and the crunch earns its place.

Common Substitutions & Variations

• An eighth of a teaspoon of garlic powder per clove is the usual stand-in when you are out of fresh garlic — it will not caramelise the same way, but it carries the flavour.

Pairing Suggestions

• A Primitivo or a chilled Verdeca
• Serve alone as a first course
• Follow with grilled fish

Storage & Reheating

Refrigerate 2 days. Reheat in a pan with olive oil and a splash of water.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.