Orecchiette con cime di rapa
Orecchiette con cime di rapa is the iconic dish of Puglia, particularly from the Valle d'Itria region. This traditional recipe combines handmade fresh pasta with locally-grown bitter greens, anchovies, and extra virgin olive oil, creating a perfect balance between robust and genuine flavors. An authentic expression of Puglian peasant cuisine.
Preparation
- 1
Mix the semolina with warm water on a work surface, kneading until you obtain a compact and homogeneous dough. Let it rest covered for 15 minutes.
- 2
Roll out the dough with your hands to form a cylinder, then cut small portions. With your thumb, gently press each piece against your palm to create the characteristic ear-shaped form.
- 3
In the meantime, clean the cime di rapa by removing the tougher parts and wash thoroughly. Boil them in salted water for about 8-10 minutes until tender.
- 4
In a large pan, heat the oil with a garlic clove and chili pepper to infuse the flavors.
- 5
Add the cleaned anchovies and let them dissolve slightly in the heat, then pour in the drained cime di rapa and mix well.
- 6
Cook the orecchiette in boiling salted water until they float to the surface and are still slightly al dente, about 12-15 minutes.
- 7
Drain the pasta while reserving a cup of cooking water, then transfer it directly into the seasoning.
- 8
Toss vigorously to blend well, adding a little cooking water if necessary to keep it creamy.
- 9
Serve immediately, adjusting salt and pepper to taste.
Chef's Tips
The quality of the cime di rapa is essential: choose them fresh and tender. If you prefer, you can reserve a few anchovy fillets to garnish the dish visibly. Do not add grated cheese, as Puglian tradition dictates.