Name: Orecchiette alle Cime di Rapa
Prep time: 50 min
Cook time: 20 min
Total time: 90 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 400 g Semola rimacinata; 800 g Cime di rapa (turnip tops) (florets and tender leaves); 20 g Anchovy fillets in oil (Fillets); 10 g Garlic (Sliced); 80 ml Extra-virgin olive oil; 1 g Dried chile; 40 g Fine breadcrumbs (toasted in a little of the oil); 12 g Salt (for the pot); 200 ml Water (Warm, for the dough; additional water for boiling, as needed.)

Everything happens in one pot: the cime di rapa go into the pasta water three minutes after the orecchiette, so the greens season the pasta and the water softens their bitterness. Then anchovy melted into oil with garlic and chile, and toasted breadcrumbs instead of cheese, which add crunch without dulling the greens.

Make ahead Shape the pasta in advance and keep it on a semolina-dusted tray while you prepare the greens. Cook and dress it just before serving.

Total: 1 hr 30 min
Prep: 50 min
Cook: 20 min
Serves: 4

One step at a time, with what each step needs.

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Orecchiette alle Cime di Rapa

Total 1 hr 30 min · Prep 50 min · Cook 20 min · Serves 4

Ingredients

Skip to the method

4 servings

For the orecchiette

400 g2⅓ cups400 g
Semola rimacinata
200 ml¾ cup200 ml
WaterWarm, for the dough; additional water for boiling, as needed.

800 g1¾ lb800 g
Cime di rapa (turnip tops)florets and tender leaves
20 g
Anchovy fillets in oilFillets
10 g
GarlicSliced
80 ml⅓ cup80 ml
Extra-virgin olive oilor Terre Nostre Puglia IGP Extra Virgin Olive Oil or BONO Organic Val di Mazara DOP Extra Virgin Olive Oil
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1 g
Dried chile
40 g½ cup40 g
Fine breadcrumbstoasted in a little of the oil
12 g2 tsp12 g
Saltfor the pot

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Method

Knead the semola with about 200 ml warm water and a pinch of salt into a firm dough; rest 20 minutes.Knead the semola with about ¾ cup (200 ml) warm water and a pinch of salt into a firm dough; rest 20 minutes.
Roll thin ropes, cut hazelnut pieces, and drag each with a table knife across the board so it curls; invert over your thumb into a little ear. Park on semolina.
Turn the dragged piece over your thumb to open it into a small ear.
Strip the cime di rapa to florets and tender leaves; wash twice.
Toast the breadcrumbs golden in a spoonful of the oil; set aside. In the same wide pan, melt the anchovies into the remaining oil with garlic and chile over low heat.
Boil the orecchiette in well-salted water; after 3 minutes add the greens to the same pot and cook until pasta and stems are both tender, 4 to 5 minutes more.
Lift pasta and greens into the anchovy pan with a ladle of the green water and toss over lively heat until glossy and married.
Plate and crown with the toasted crumbs. Cheese stays in the cupboard; this is the breadcrumb’s night.

Equipment

Pasta BoardRough wood grips the dough as the knife drags each ear.
Large PotPasta and greens cook together, so go big.
Large SkilletOur pick
- Our pick
  Lodge Cast Iron Skillet, 30cm
  A 30 cm skillet for cooking and tossing in batches when needed.
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Estimated per serving

Calories: 615 kcal
Protein: 19.8 g
Carbohydrates: 88.8 g
Fat: 20.3 g
Fiber: 9.9 g

One of 4 equal portions. Based on the dry semolina, 800 g of trimmed turnip tops and all listed oil. Cooking losses vary; sodium is omitted because cooking-water salt retention varies.

Nutrition sources: CREA Centro di ricerca Alimenti e Nutrizione · USDA Agricultural Research Service