Orecchiette with Cime di Rapa

The most famous dish of Apulian cuisine.

Ingredients

• 1 1/2 kg of cime di rapa
• 4 tablespoons of extra virgin olive oil
• 1 chili pepper
• 1 clove of garlic
• 300 grams of orecchiette pasta
• Salt

Preparation

1. Clean the cime di rapa and tear the leaves, removing sprouts at stem base.
2. Use the tenderest part of the stem.
3. Wash thoroughly in plenty of fresh water.
4. Cut into large pieces.
5. Bring salted water to boil and add cime di rapa.
6. Cook for 10 minutes, then add orecchiette pasta.
7. Boil for another minute, then drain.
8. In a separate pan with oil, saute sliced garlic.
9. Season the dish with garlic oil and sliced chili pepper.

Notes

Fresh orecchiette follow listed times; dried pasta requires separate cooking per package directions. Alternative toppings: salted anchovies sauteed in oil or cherry tomatoes with garlic and oil.