Orecchiette pasta with cime di rapa
Broccoli rabe or rapini are bitter leafy greens brought to Australia by Italian immigrants, and are used in many traditional Italian recipes. This pasta-based dish brings out the best of this plant's intriguing flavour.
• 500g fine durum wheat semolina
• 800g broccoli rabe or rapini
• 2 salted anchovies
• 4 garlic cloves
• 1 hot chilli
• Extra virgin olive oil
• Salt, for seasoning
1. Add enough water to the semolina to make a soft dough.
2. Take a tiny piece of dough and roll into a small ball. Flatten the ball with your thumb using a sliding action to create the typical orecchiette shape. Continue doing this with the rest of the dough.
3. Meanwhile, bring a large pot of salted water to the boil. Add the broccoli rabe and cook until almost tender. At this point throw in the home-made orecchiette.
4. In a large frypan, sauté garlic and chilli in abundant oil. Remove from the heat and add anchovies, mashing with a fork to combine.
5. Drain pasta and greens and toss in the frypan. If desired, drizzle with some olive oil.