Preparazione
Knead the semola with about 200 ml warm water and a pinch of salt into a firm dough; rest 20 minutes.
30 minRoll 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 minStrip the cime di rapa to florets and tender leaves; wash twice.
12 minToast 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 minBoil 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 minLift pasta and greens into the anchovy pan with a ladle of the green water and toss over lively heat until glossy and married.
2 minPlate and crown with the toasted crumbs. Cheese stays in the cupboard; this is the breadcrumb’s night.
Consigli dello Chef
- 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.
