Orecchiette Con Cime Di Rapa
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 10 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 250 g orecchiette or other small pasta
- 400 g Cima di Rapa
- 1 onion (s)
- 1 clove garlic
- 1 pinch (s) chilli flakes
- 4 tablespoon olive oil
- 4 tomato (s), dried in oil
- 75 g Grana Padano or Parmesan or Pecorino, freshly rated
- Salt and pepper, freshly ground
Print Recipe
Pin Recipe Instructions
- First clean the Cima di Rapa. Throw away woody or hollow stems, pluck leaves from the stems. Wash the vegetables. Blanch the stems and buds in boiling salted water for about 3 - 5 minutes, then add the leaves and cook for another minute. Take the vegetables out of the water with a slotted spoon, drain them in a colander and rinse with cold water.
- Add the pasta to the cooking water for the vegetables and cook until al dente.
- In the meantime, peel the onion and the clove of garlic, chop them finely and fry them in a pan in olive oil. Roughly chop the drained Cima di Rapa. When the onion and garlic mixture is translucent, add the chopped stalk cabbage. Now cut the sun-dried tomatoes into small pieces and add them to the vegetables. Stir frequently, season with salt, pepper and season with chilli flakes.
- When the pasta is al dente, remove a cup of the cooking water and add to the vegetables, then pour the pasta into a colander and mix well with the vegetables. Let sit for a minute while stirring, then place on a plate and sprinkle with grated cheese.
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