Today we prepare a very ancient and tasty dish,another flavor of Lucania and Puglia: orecchiette with broccoli raab, typical of rural cuisine that couldn’t afford expensive toppings. This dish originated in Provence, in the Middle Ages, where they produced a dried pasta (crosets). Its shape, in fact, is a bit Orecchiette. Then Angevin took them to Lucania the thirteenth century. Here they found their ideal environment where is a cult dish today!

Difficulty: easy – Preparation time: 10 min – Cooking time: 25 min – Serves: 4-6 people – Cost: low

Ingredients: 1 pound of orecchiette (handmade pasta) – 2 bunches broccoli raab, stems removed, washed thoroughly – 2 salted anchovy fillets, chopped – 3 garlic cloves, chopped – 1 dried pepper (peperone crusko), crumbled – 4 tablespoons of extra virgin olive oil – 1 pinch of salt

Preparation: in a skillet, heat the extra virgin olive oil with the anchovy fillets, garlic, and chili pepper until the anchovies break down and the garlic is aromatic, about 2 minutes. Then remove the freshly baked garlic.

Boil the water and add Orecchiette and salt, drop in the broccoli raab, and stir. Bring back to a boil and cook until handmade pasta for 10 minutes. Drain and reserve 1 cup of the pasta cooking water.

Toss the orecchiette and broccoli raab with the sauce, dilute with some (or all) of the reserved cooking water as needed to achieve a dilute coating consistency and adjust the seasoning if needed.

So, it’s time to dream…

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