Orecchiette with Broccoli Rabe

Name: Orecchiette with Broccoli Rabe
Yield: 4
Ingredients: Coarse salt, to taste; 7 ounces broccoli rabe (about 10 stalks), thick stems trimmed, cut into roughly 1-inch pieces; 1/3 pound orecchiette; 2 1/2 tablespoons olive oil, plus more for the breadcrumbs; 1/2 cup coarse breadcrumbs (made from day-old bread); 2 cloves garlic, peeled and crushed with the heel of the hand; 1/8 teaspoon red chile pepper flakes; 2 anchovy fillets, preferably salt-packed, deboned, rinsed, and chopped; 1/3 pound pork sausage, casings removed (optional); 6 tablespoons grated Pecorino Romano

Orecchiette with Broccoli Rabe was pinched from <a href="http://www.thedailymeal.com/orecchiette-broccoli-rabe" target="_blank">www.thedailymeal.com.</a>

"Orecchiette, which means "little ears" (a reference to their round, concave shape), is a regional symbol of Puglia. Traditionally, orecchiette are homemade. The combination of native, hard-wheat flour, and water (instead of egg) yields a firm-textured pasta...."

INGREDIENTS

•

Coarse salt, to taste

•

7 ounces broccoli rabe (about 10 stalks), thick stems trimmed, cut into roughly 1-inch pieces

•

1/3 pound orecchiette

•

2 1/2 tablespoons olive oil, plus more for the breadcrumbs

•

1/2 cup coarse breadcrumbs (made from day-old bread)

•

2 cloves garlic, peeled and crushed with the heel of the hand

•

1/8 teaspoon red chile pepper flakes

•

2 anchovy fillets, preferably salt-packed, deboned, rinsed, and chopped

•

1/3 pound pork sausage, casings removed (optional)

•

6 tablespoons grated Pecorino Romano

Go To Recipe

review