Orecchiette With Broccoli Rabe

Orecchiette with Broccoli Rabe: A Culinary Delight from Puglia

Orecchiette with broccoli rabe is a classic dish from the southern Italian region of Puglia. It is a simple yet flavorful dish that showcases the region's fresh produce and traditional cooking techniques.

Orecchiette

Orecchiette, which means "little ears" in Italian, are a type of pasta made from semolina flour and water. They are shaped into small, ear-shaped shells that are perfect for holding sauces and vegetables.

Broccoli Rabe

Broccoli rabe, also known as rapini, is a leafy green vegetable that is related to broccoli. It has a slightly bitter taste and a peppery aroma. Broccoli rabe is a good source of vitamins A, C, and K, as well as calcium and iron.

Preparation

To make orecchiette with broccoli rabe, the orecchiette is first cooked in boiling salted water until al dente. While the orecchiette is cooking, the broccoli rabe is sautéed in olive oil with garlic and chili flakes. Once the broccoli rabe is tender, the orecchiette is added to the pan and tossed to combine.

Serving

Orecchiette with broccoli rabe is typically served hot, topped with grated Parmesan cheese. It can be enjoyed as a main course or as a side dish.

Variations

There are many variations on the classic orecchiette with broccoli rabe recipe. Some common additions include:

Conclusion

Orecchiette with broccoli rabe is a delicious and nutritious dish that is easy to make and can be enjoyed by people of all ages. It is a perfect example of the simple yet flavorful cuisine of Puglia.