Orecchiette Con Cima Di Rapa
by Editorial Staff
Summary
| Prep Time | 50 mins |
| Cook Time | 10 mins |
| Total Time | 2 hrs |
| Course | Appetizers & Snacks |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
For the dough:
- 200 g flour type 00 or 550
- 100 g durum wheat semolina
- 1 egg (s)
- 1 tablespoon olive oil
- 1 pinch (s) salt
- some water
Moreover:
- 600 g Cima di Rapa, (stem cabbae *), alternatively broccoli
- 2 tablespoon olive oil
- 1 garlic clove (s), very finely diced
- 1 red pepper, cut into small strips
- 2 tablespoon breadcrumbs
- 2 tablespoon parmesan, or pecorino, grated
- 3 anchovies, finely chopped, to taste
Print Recipe
Pin Recipe Instructions
- Knead the ingredients into a dough, add a little water for consistency if necessary, leave to rest for 1 hour.
- Separate pieces of dough, turn them into 1 cm thick rolls, cut 5 mm thin slices and roll them out once with the rolling pin. Then form the typical ear shape from this.
- Cook the pasta in salted water for 4 - 6 minutes, depending on the thickness of the dough. Try once or twice to see if they are al dente.
- You can also buy the orecchiette ready-made.
- Clean the cabbage, cut into small pieces and blanch for about 3 minutes, quench with ice water and steam with the garlic clove in 2 tablespoons of oil for a few more minutes. Then mix in the chili peppers and orecchiette, distribute on plates and sprinkle with the previously mixed breadcrumbs and parmesan.
- If you want, you can add the anchovies to the cabbage at the moment of the brief simmering.
- * Like this type of pasta, the Cima di Rapa (stem cabbage) is a typical product of the Apulia region. There this type of cabbage with a strong taste grows on practically every vegetable field. The stem kale should not bloom yet and only the leaves and more tender stems should be used.
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