How to make Orecchiette con Cime di Rapa

Why cooks start here

Orecchiette con Cime di Rapa is cooked the way Puglia cooks it — good olive oil used without counting, salt judged by hand, and no fuss about the plate. This is the home version, written down the way an Italian family cook actually puts it on the table.

In the sun-drenched kitchens of Puglia, Orecchiette con Cime di Rapa is a staple, capturing the essence of Italy's southern coast. This dish is a cherished weekday meal, often prepared without ceremony, yet carrying the weight of tradition. With no need for elaborate presentation, it celebrates the simplicity of ingredients and the authenticity of home cooking. Each bite offers the tender chew of orecchiette, harmoniously melding with the slight bitterness of broccoli rabe. The garlic and red pepper flakes provide a gentle kick, balanced by the richness of extra virgin olive oil. Finished with a dusting of Pecorino Romano, it is a dish that speaks of comfort and honest flavors.