Casarecce pasta with rapini

Have you ever tried the pasta with rapini, the turnip tops?? You may have guessed I really love the cuisine of Puglia, so choosing one of the dishes of traditional cuisine of the region, and more precisely of Bari, will not surprise you. 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. Needless to say, the original recipe for pasta with rapini wants orecchiette pasta, and clearly handmade, but 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. Will have all the Sun of southern Italy in the pot.

PASTA WITH CIME DI RAPA (recipe from Puglia)

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PORTIONS: 4 PREPARATION TIME: COOKING TIME:

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, just enough
  • Salt, just enough

PROCEEDINGS

Prepare the dough with the peaks is very simple: 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 slice the chilli (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 a little’ of the cooking water. Skip the pasta and the broccoli rabe to the pan with the spiced oil and stir in a little’ cooking water.

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

THE PAIRING: 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 at 17:08

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

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

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Ada Parisi February 12, 2016 at 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

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