Orecchiette con Cime di Rapa

Name: Orecchiette con Cime di Rapa
Prep time: 25 min
Cook time: 35 min
Total time: 1 h
Yield: 4
Cuisine: Ultimate Pasta
Ingredients: 400 g orecchiette; 600 g cime di rapa; 4 anchovy fillets; 2 garlic cloves; 1 tsp chili; 4 tbsp olive oil; to taste fine sea salt

25 minutes prep 35 minutes cook Serves 4

Orecchiette con Cime di Rapa hails from Bari, a city where the tradition of pasta-making is woven into everyday life. This dish is a staple during the cooler months, when the markets are brimming with cime di rapa, a bitter green that thrives in the region's climate. The simplicity of the ingredients reflects the straightforward, honest cooking of Puglia, bringing together the land and sea in a harmonious embrace.

The dish is a marriage of robust flavors, where the slight bitterness of the cime di rapa meets the umami of anchovies and the gentle heat of chili. Each bite of the chewy orecchiette is coated in garlic-infused olive oil, creating a satisfying, savory experience that lingers. It's a dish meant to be savored slowly, allowing each component to reveal its character, a true reflection of Bari's culinary identity.

Ingredients

400 gorecchiette
600 gcime di rapa
4anchovy fillets
2garlic cloves
1 tspchili
4 tbspolive oil
to tastefine sea salt

Method

Fill a large pot with water and bring it to a rolling boil. Once boiling, add a generous amount of fine sea salt to the water. This step is crucial as it seasons the pasta from the inside out, enhancing its flavor.
While the water is heating, prepare the sauce. In a wide pan, heat 4 tablespoons of olive oil over medium heat. Add 2 finely chopped garlic cloves and sauté until they turn golden and release their aroma, being careful not to let them burn.
Add 4 anchovy fillets to the pan with the garlic. Stir and mash the anchovies with a wooden spoon until they dissolve into the oil, creating a savory base for the sauce. This should take about a minute, and you'll notice the oil taking on a rich, golden color.
Add 1 teaspoon of chili to the pan, stirring well to combine. The chili will infuse the oil with a gentle heat, balancing the flavors. Taste and adjust the salt if necessary, keeping in mind the anchovies are salty.
Prepare the cime di rapa by washing and trimming them, removing any tough stems. Add the cime di rapa to the boiling water and blanch for about 3 minutes, until they turn bright green and tender. Use a slotted spoon to transfer them to the pan with the sauce, tossing to coat them thoroughly.
In the same pot of boiling water, add 400 g of orecchiette. Cook until the pasta is just shy of al dente, as it will finish cooking in the sauce. Reserve a cup of the starchy pasta water before draining the pasta.
Transfer the drained orecchiette to the pan with the sauce and cime di rapa. Toss everything together over medium heat, adding reserved pasta water a little at a time to loosen the sauce and help it cling to the pasta. The dish is ready when the pasta is perfectly al dente and each piece is coated in the flavorful sauce.
Serve the Orecchiette con Cime di Rapa hot, ensuring each portion has a good mix of pasta, greens, and sauce. The dish should be vibrant with the greens and have a glossy sheen from the olive oil.