Orecchiette with rappini, I saw this recipe on Saveur magazine and loved it immediately. Also called broccoli rabe, rappi, friarelli, broccoletti or broccoli di rape in Napoli. It is a common vegetable in the south of Italy, northwest of Spain and China. I thought it was part of the broccoli family but no its related to turnips.
Orecchitte, Rapini, garlic, lemon, red chile flakes, salt and olive oil.
I am doing my mini project a jardin parisien at my kitchen balcony so I could have my petit-déjeuner with a view, this time I had the orecchitte with a glass of wine for lunch and I guess with all of you who are reading this.
The flavor is a bit bitter but the lemon peel gives an intensive aroma, the red chile flakes and the garlic are the perfect blend to the dish.
1 box of Orecchiette pasta
1 bunch of rapini
6 garlic cloves crushed
1 teaspoon of red chile flakes
1 lemon zest
I boiled the rapini for about 3 to 4 minutes and transferred them to a bowl of cool ice water, drained them and set them aside. (this will help them crispy). In a saute pan with olive oil add the garlic and cook until golden incorporating the chile flakes and rapini already chopped. Add the lemon zest, season with salt and toss with the pasta already cooked al dente.
I added a topping of toasted pignoli and shaved pecorino cheese, in the original recipe they added a dollop of goat cheese, in all cases it's always delicious. Even without cheese it tastes great!