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Pasta with Broccoli Rabe

Original Apulian Recipe

by Ada Parisi
5 min read
Pasta con le cime di rapa, un piatto leggero e tradizionale della cucina pugliese

Come preparare in casa la ricetta originale pugliese della pasta con le cime di rapa

Have you ever tried the recipe of pasta with Broccoli Rabe? Is’ One of the most representative first courses of Apulian cuisine, a kitchen that I love very much, as you may have guessed. This is one of the peasant dishes of the culinary tradition of Bari and the whole of Puglia, He has become famous around the world. Guardate come è semplice da preparare nella VIDEO RECIPE stepping on my YouTube channel. On the other hand, le cime di rapa sono una verdura dal profilo gustativo complesso e accattivante.

Pasta with Broccoli Rabe: symbol of Apulian cuisine

E se vi piacciono date una occhiata a tutte le mie RECIPES WITH THE SUMMIT OF RAPA. As the PASTA WITH TURNIP GREENS AND SQUID, the FREGULA SOUP WITH CLAMS AND TURNIP GREENS. And still, the PASTA WITH TURNIP GREENS AND COD’ or the LINGUINE WITH CLAMS AND TURNIP GREENS.

Pasta with rapini is a dish easy to prepare, with very few ingredients, but a complexity on the palate worthy of creating a star chef. The bitterness of rapini , the spicy Chili, garlic's pungent acidity, Salt anchovies and sweetness of the dough come together in a wonderful balance. Just remember that, for a perfect result, You must not exceed too much with the oil because the dish should not be greasy and oily. Needless to say, the original recipe of this first plate provides the Apulian orecchiette, clearly made by hand.

Una variante più golosa? Try the PASTA WITH RAPA CIME, BURRATA E TARALLI SBRICIOLATI, oppure i MACCHERONI FATTI IN CASA CON CREMA DI CIME DI RAPA E GUANCIALE. E perché non sperimentare un originale RISOTTO CON CIME DI RAPA E COTECHINO?

I decided to use a format widely used in Sicily for vegetable-based sauces: the casarecce. Is’ a short pasta but not too big, and fits perfectly with this sauce rich colours. In Puglia several times I ate this dish garnished with crumbs of fried bread or slightly toasted taralli: a great combination that, If you like, you can repeat at home. I remind you that I also have a YouTube channel where you can find all my video recipes and many other content to which you can subscribe. Have a good day!

Pasta con le cime di rapa, un piatto leggero e tradizionale della cucina pugliese

PASTA WITH CIME DI RAPA (recipe from Puglia)

Portions: 4 Preparation: cooking:
Nutrition facts: 250 calories 20 fat
Rating: 4.0/5
( 3 voted )

Ingredients

1 kg of turnip greens (rapini) (gross weight)

360 grams of pasta (orecchiette, macaroni or spaghetti)

4 anchovies under oil (or even anchovies in oil)

a chili pepper

2 cloves of garlic

extra virgin olive oil

Salt

Procedure

Prepare the dough with the peaks is very simple, just look at the VIDEO RECIPE: First you have to clean the rapini, by removing the leaves (only the good ones, cool and keep) and eliminating the outermost parts of the stems with flowers. Keep the flowers from the leaves and wash everything with care.

Finely chop the garlic and cut the chilli into slices (the decision whether to leave the seeds to get a paste hot or delete them). Put in a pan large, where then you will skip the pasta, extra virgin olive oil. Boned and desalted anchovies and combine warm up, stir until they dissolve, then add the garlic and chilli. Saute over low heat so that they don't burn and set aside.

Boiling salted water. Pour the dough. After 5 minutes add the flowers of rape. At 2 minutes from the end of the cooking (that should be "al dente", I recommend!) Add the leaves of broccoli rabe, coarsely chopped.

Cook, drain the pasta and set aside some of the cooking water. Sauté the pasta and turnip tops in the pan with the flavored oil and stir with a little cooking water.

Serve the pasta with turnip tops and serve immediately. This is the recipe for 'purists', but you can also sprinkle the dish with crumbs of toast or some grated pecorino cheese or strong ricotta. In all cases, Enjoy your meal!

Note

MATCHING: For its great salinity, the pleasant freshness and for its frank and decided, We suggest to combine the Gavi Rammed Earth Cantina "The Raia", di Novi Ligure, in the province of Alessandria. Fruity hints (Pera) floral and vegetable notes to accompany this recipe. The alcohol content of 13% unable to support and accompany, attenuandole, the piquant chili.

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2 comments

Alexander February 11, 2016 - 17:08

The addition of anchovies gives you that little bit extra..

www. imieicalici.blogspot.it/2016/02/degustando-recioto-della-valpolicella

Reply
Ada Parisi February 12, 2016 - 10:52

I think so too, but it's not my change. The original recipe not included, but now almost all the recipes baresi puts anchovies. Thanks for stopping by, See you soon. ADA

Reply

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