How to make Orecchiette con Cime di Rapa

Why cooks start here

Orecchiette con Cime di Rapa is cooked in Bari. The flavor comes from the ingredients in this recipe and the way that place finishes the bowl.

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.