Orecchiette alle Cime di Rapa
Preparazione 50 min · Cottura 20 min · Riposo 20 min · Porzioni 4 · Difficoltà Media
Procedimento
Knead the semola with about 200 ml warm water and a pinch of salt into a firm dough; rest 20 minutes.
30 min
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.
40 min
Strip the cime di rapa to florets and tender leaves; wash twice.
12 min
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.
6 min
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.
9 min
Lift pasta and greens into the anchovy pan with a ladle of the green water and toss over lively heat until glossy and married.
2 min
Plate and crown with the toasted crumbs. Cheese stays in the cupboard; this is the breadcrumb’s night.
I consigli della nonna
Consigli in cucina
One pot is the recipe. Boiling greens and pasta together is not a shortcut, it is the flavor system: the water seasons the pasta and tames the bitterness in one move.
Drag with intent. The knife-drag gives each ear a rough face that grips the oil. Smooth, machine-perfect orecchiette slip; ugly ones eat better.
No cime di rapa in your latitude? Broccolini with a handful of arugula boiled in approximates the bitterness honorably for the exile months.
