ORECCHIETTE CON CIME DI RAPE
Orecchiette with Broccoli Rabe
Serves 6
Another Grossi family staple but this one comes from my father’s region of Puglia. The dish was born from the peasantry of the region and, while refinements can be made, its rustic origins are the highlight, particularly the southern-style pasta using only durum wheat flour and water (no egg!). The name cime di rape literally means turnip tops, and in the absence of these broccoli is a great alternative. If you don’t have time to make your own pasta, a great-quality packet of dried orecchiette will be just fine.
Ingredients
6 kipfler potatoes
200 g broccoli rabe
100 ml olive oil
2 cloves garlic, finely chopped
1 teaspoon dried chilli flakes
Sea salt and cracked black pepper
100 g pecorino, grated, plus extra to serve
3 tablespoons finely chopped flat-leaf parsley
Pasta Dough
500 g durum wheat flour, plus extra for dusting
Pinch of salt
1 cup (250 ml) water
Method
To make the pasta dough, place the flour, salt and 1 cup (250 ml) water in an electric mixer fitted with the dough hook and mix on low speed for 15 minutes or until a dough forms. Transfer to a work surface and knead by hand to make a smooth dough. Wrap in plastic film and refrigerate for 2 hours.
Cut off a small piece of dough, keeping the rest covered with a tea towel to prevent it from drying out, and roll into a log about 1 cm thick, then cut into 1 cm pieces. Flatten a piece with the end of a butter knife, then pull the knife towards you so the dough curls. Turn the dough piece inside out to form an ear shape. Repeat with the remaining dough. Place the orecchiette on a well-floured tray and cover with a tea towel.
Put the potatoes in a saucepan of lightly salted cold water, bring to the boil and cook for 20 minutes or until tender. Drain well, then when they are cool enough to handle, peel and dice the potatoes. Set aside.
Bring a large saucepan of salted water to the boil. Strip the leaves from the broccoli rabe and cut the stems into 3 cm pieces. Boil the stems for 8–10 minutes, then add the leaves and cook for a further 3–4 minutes. Drain and set aside.
Bring another large saucepan of salted water to the boil. Add the orecchiette and cook for 5–6 minutes until al dente.
Meanwhile, heat the olive oil in a frying pan over medium heat. Add the potato and cook until crispy, then add the garlic and cook for 1 minute. Add the chilli and broccoli rabe stems and leaves and toss to heat through. Drain the orecchiette and add to the pan. Season with salt and pepper, then add the pecorino and parsley and toss until well combined. Serve immediately, finished with a final sprinkling of pecorino.
