Puglia's signature "little ears" pasta with broccoli rabe, requiring the pasta to be handmade by pressing thumb into dough disks, creating cups that capture the bitter greens and anchovy-garlic oil.
Ingredients
- 400g semolina flour
- 200ml warm water
- 1 bunch broccoli rabe (cime di rapa)
- 6 anchovy fillets
- 4 garlic cloves
- 1 chili pepper
- 100ml olive oil
- breadcrumbs (toasted)
Instructions
Pasta Dough
Mix semolina and water until smooth. Knead 15 minutes until elastic. Rest 30 minutes covered.
Shaping
Roll into 1cm ropes. Cut 1cm pieces. Press thumb into each, dragging slightly to create ear shape (orecchiette). Let dry on floured tray.
Preparation
Clean broccoli rabe, separating leaves from stems. Blanch stems 2 minutes, then add leaves for 1 minute. Shock in ice water. Drain.
The Sauce
Sauté garlic, anchovies, and chili in olive oil until anchovies dissolve. Add broccoli rabe, toss to coat.
Cooking
Boil orecchiette in salted water until they float plus 2 minutes (al dente). Reserve 1 cup pasta water.
Marriage
Toss pasta with greens, adding pasta water to emulsify. Top with toasted breadcrumbs (the "poor man's cheese").