Orecchiette Con Le Cime Di Rapa

Duration: 20 minutes
Serves: 4

Orrecchiette con cime di rapa: is a true expression of the region’s peasant cooking and resourcefulness, never about luxury. Reflects the agricultural heritage with turnip tops or broccoli rabe as its known and grows abundantly in this climate, and pantry stables - flour and preserved anchovies, readily available and inexpensive.


INGREDIENTS:
200g orecchiette
1 1/2 cups cime di rapa chopped
3 garlic cloves sliced thinly
2 dried Birdseye chillies crushed
5 large anchovies in oil
60g pecorino
Zest from half a lemon
90mls Trulli Ulivi extra virgin olive oil, save some for a drizzle over the finished dish


METHOD:
Begin by cooking the orecchiette in salted boiling water. Meanwhile, in a large pan, cook the garlic gently in olive oil until it is just turning golden, add chilli, then the anchovies and let them melt into the oil. When the pasta is 4 minutes so from al dente, add the cime di rapa to the pasta and cook together.

Lift the pasta and cime from the pasta water with a skimmer, (taking a little cooking water with it), into the anchovy pan, and toss well to coat. Check the seasoning with salt and pepper. Serve hot with an extra drizzle of olive oil, grated pecorino, and lemon zest.