Recipe by heather rusert
Broccoli raab, called cime di rape in Italy, is traditional with orecchiette pasta. Anchovy is also a traditional flavoring; if you like, you can add a couple of anchovy fillets with the garlic and red pepper and mash them into a paste in the pan.
Top Review by bakedapple42
Good basic recipe, I like the addition of the homemade bread "crumbs" (really croutons). I used 1/4 cup less oil, substituted penne pasta for the orecchiette, and added cannelini beans and sweet italian sausage to make it a one-pan meal. Thanks for the recipe!
- 1 lb broccoli raab
- 1⁄2 cup olive oil, divided
- 3 slices Italian bread, turned into coarse crumbs in blender
- 4 large garlic cloves, minced (to taste)
- 1 teaspoon red pepper flakes
- 1 lb orecchiette
- kosher salt & freshly ground black pepper
Directions See How It's Made
- Generously salt a large pot of water and set it over high heat.
- Trim tough ends from broccoli raab and discard. Cut the leafy tops and florets off the stems and reserve. Cut stems into 1-inch lengths.
- When water comes to a boil, drop in stems, return to the boil and cook 2 to 3 minutes. Remove stems with a strainer, drain and reserve. Bring cooking water back to a boil and add orecchiette.
- Meanwhile, in a large skillet, heat 1/4 cup of the olive oil over medium-high heat. Add bread crumbs and cook, stirring and tossing constantly, until golden-brown and crisped, 5 to 7 minutes; pour crumbs into a bowl or plate and wipe out pan.
- Return pan to burner over medium heat and add remaining 1/4 cup olive oil. Add garlic and red-pepper flakes; saute briefly. Add broccoli raab stems and tops and saute, stirring occasionally, about 7 minutes, until greens are tender.
- When orecchiette is done, drain, reserving 1/4 cup of the cooking liquid.
- Reduce heat under skillet to medium-low and add drained orecchiette and cooking liquid to skillet; stir well. Add reserved bread crumbs and salt and pepper to taste; stir and toss until bread crumbs are thoroughly distributed and serve immediately.