The typical pasta dish from the South-Italian region of Puglia is orecchiette with cime di rapa. Cime di rapa is a vegetable that is also known as broccoletti or rapini. It is not the same as broccoli, although the green buds in the center certainly resemble small heads of broccoli. If you can’t find cime di rapa, you can make orecchietti with broccoli instead using the same recipe. It’s not the same dish, but good all the same. This time I used dry orecchiette, but this is even better if you use home-made orecchiette instead. Orecchiette with Cime di rapa is another example of a very simple but delicious regional Italian dish.
150 grams (1/3 pound) orecchiette
1 bunch (450 grams/1 pound) cime di rapa
3 anchovy fillets
2 Tbsp extra virgin olive oil
1 clove garlic
Bring a large pot of water to a boil. Add salt, cime di rapa leaves and orecchiette. The cooking time of the cime di rapa depends on how tender the leaves are, between 6 and 10 minutes. You may need to add the cime di rapa after the orecchiette instead of at the same time, also depending on the time needed to cook the orecchiette.