Summary

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

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Instructions

1. Knead the ingredients into a dough, add a little water for consistency if necessary, leave to rest for 1 hour.
2. 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.
3. 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.
4. You can also buy the orecchiette ready-made.
5. 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.
6. If you want, you can add the anchovies to the cabbage at the moment of the brief simmering.
7. * 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.