Puglia’s signature “little ears” pasta with broccoli rabe, which is a handmade pasta dish that the thumb presses on to dough disks, making cups to collect the bitter greens and anchovy-garlic oil.
Ingredients
- 400g semolina flour
- 200ml warm water
- 1 bunch broccoli rabe
- 6 anchovy fillets
- 4 garlic cloves
- 1 chili pepper
- 100ml olive oil
- breadcrumbs (toasted).
Instructions
Pasta Dough: Mix semolina with water until smooth. Knead for 15 minutes to become elastic. Rest for 30 minutes covered.
Shaping: Roll into 1cm ropes. Cut into 1cm pieces. Gently press the thumb into each, pulling away to form an ear shape (orecchiette). Let dry on a floured tray.
Preparation: Wipe broccoli rabe, extracting leaves from stems. Blanch stems for 2 min, add leaves for 1 min. 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 of pasta water.
Marriage: Throw pasta and greens together, and then add pasta water to emulsify. Toasted breadcrumbs (the “poor man’s cheese”) on top.