Orecchiette alla Cima di Rapa

Orecchiette alla Cima de Rapa is an Italian dish known for its acquired taste. It is made with the bitter vegetable broccoli rapini and sautéed with ear-shaped pasta and garlic. I made this with my friend Sarah Seals tonight while vacationing in the states.

Serves 3-4

What you need:

1 bundle of broccoli rapini
4 cloves garlic, minced
6 tbsp olive oil
16 oz/450 grams orecchiette pasta
1-2 tsp red pepper flakes
2 tsp salt
1 tsp pepper
2 tbsp olive oil

In this recipe you will steam, boil, and sauté... so be prepared. Other than the pain of using several pots and pans, this recipe is extremely simple. Cut the steams and florets of the broccoli rapini and discard the stalks. Steam the rapini until soft and bright green in a pot (around 10 minutes). Boil the pasta for 10-15 minutes or until it has reached al dente. In a large pan, sauté the minced garlic and red pepper in the 6 tbsp olive oil until the garlic is golden. Add the steamed rapini and sauté for another 3 minutes. Then add the cooked pasta, salt, and pepper and stir for another 7 minutes. Remove from heat and add the 2 tbsp fresh olive oil along with 2 tsp salt. Serve immediately.

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