Orecchiette with Broccoli Rabe and Crispy Taralli - Cime di Rapa

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Orecchiette with Broccoli Rabe and Crispy Taralli - Cime di Rapa

A traditional Italian recipe with a twist! This dish combines the unique flavour of orecchiette with the slightly bitter notes of broccoli rabe, enriched by anchovies, garlic, and chili, and topped with a delightful crunch from crumbled taralli. Perfect for a cosy dinner with authentic Southern Italian vibes.

Ingredients (Serves 2)

  • 250 g Orecchiette N°87 Rummo
  • 500 g broccoli rabe (cime di rapa)
  • 100 ml extra virgin olive oil
  • 60 g Pugliese taralli (Italian crispy biscuits)
  • 2 anchovy fillets in oil
  • 1 garlic clove
  • 1 chili pepper
  • 50g Grana Padano ( to add on top of the serving )

Method

Step 1: Prepare the Broccoli Rabe

  1. Clean the broccoli rabe by selecting only the tender inner tips and small leaves.
  2. Blanch the best-looking parts in boiling water for 1 minute, then transfer them to a baking tray. Drizzle with olive oil and roast in the oven at 200°C (390°F) for 10 minutes until crispy.

Step 2: Cook the Remaining Broccoli Rabe

  1. In a large pot, boil the rest of the broccoli rabe for about 10 minutes until tender. Reserve the cooking water, as it will be used for the pasta.

Step 3: Sauté the Ingredients

  1. In a large pan, heat half of the olive oil over medium heat. Lightly sauté the garlic clove until fragrant (about 30 seconds).
  2. Add the anchovy fillets, stirring gently until they dissolve into the oil.
  3. Sprinkle in the chili pepper and mix in the boiled broccoli rabe. Cook for a few minutes to let the flavours meld together.

Step 4: Cook the Orecchiette

  1. Cook the orecchiette in the reserved broccoli rabe water for about 9 minutes or until al dente. Drain the pasta, reserving a small amount of the cooking water.

Step 5: Combine and Serve

  1. Toss the drained orecchiette into the pan with the sautéed broccoli rabe. Add a splash of the reserved pasta water if needed to loosen the sauce. Pour in the remaining olive oil and mix thoroughly.
  2. Serve the orecchiette topped with crumbled taralli for a crunchy contrast, and garnish with the roasted broccoli rabe for extra flavour and texture.
  3. Add a sprinkle of Grana padano or Parmigiano Reggiano ( parmesan ) cheese

Cooking Tips

  • Use high-quality extra virgin olive oil for the best flavor.
  • If you don’t have taralli, substitute with breadcrumbs or crushed croutons for a similar texture.
Authentic Recipe Main TRADITIONAL RECIPE