Have you ever experienced the pasta with Broccoli Rabe? Is’ one of the most representative dishes of Puglia, a kitchen that I love very much, as you may have guessed. This is one of peasant dishes of the culinary tradition of Bari and the entire 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. 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.
I decided (for lack of time, because turnip greens were very fresh but during the week I really have the time to make the dough) to use a format that is widely used in Sicily for vegetable 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!
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, to taste
Salt, to taste
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!
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.