Orecchiette con Cime di Rapa

Orecchiette con Cime di Rapa is a rustic and flavorful pasta dish from Puglia, the sun-soaked heel of Italy’s boot. This dish pairs orecchiette — the region’s signature “little ear” pasta — with cime di rapa (broccoli rabe), garlic, anchovies, and chili flakes. The result is a perfect balance of earthy bitterness, savory richness, and spicy warmth.

Origin:This iconic dish is deeply rooted in Puglian tradition, where humble ingredients are transformed into bold, unforgettable flavors. Orecchiette’s cup-like shape perfectly cradles the sauce, making it ideal for capturing every drop of flavor.

Fun Fact:Orecchiette pasta dates back to the Middle Ages and is still traditionally made by hand in the streets of Bari Vecchia, where skilled nonnas shape each piece with their thumbs.

🛒 Ingredients for 4 Servings

👨‍🍳 Step-by-Step Cooking Guide

Step 1: Prepare the Broccoli Rabe

1. Bring a large pot of salted water to a boil.

2. Add the chopped broccoli rabe and cook for 4-5 minutes until tender.

3. Using a slotted spoon, transfer the broccoli rabe to a bowl of ice water (this stops the cooking and preserves its vibrant green color).

4. Drain well and set aside.

Step 2: Cook the Pasta

1. In the same boiling water, cook the orecchiette pasta until al dente (about 1 minute less than the package instructions).

2. Reserve ½ cup of pasta water before draining.

Step 3: Prepare the Sauce

1. Heat the olive oil in a large pan over medium heat.

2. Add the sliced garlic and anchovy fillets, cooking until the anchovies dissolve and the garlic turns fragrant (about 1-2 minutes).

3. Stir in the red chili flakes and cook for another 30 seconds to release their aroma.

Step 4: Combine Everything

1. Add the cooked broccoli rabe to the pan and sauté for 2-3 minutes.

2. Toss in the drained orecchiette pasta.

3. Add a splash of the reserved pasta water to loosen the sauce and coat the pasta evenly.

4. Season with salt, black pepper, and a sprinkle of lemon zest for extra brightness (optional).

Step 5: Final Touches

• Finish with a generous drizzle of extra virgin olive oil.

• Sprinkle with Parmesan or Pecorino Romano for added richness (optional).

Serve immediately and enjoy the taste of Southern Italy in every bite! 🇮🇹

🍷 Perfect Wine Pairings

The earthy bitterness of broccoli rabe and the savory richness of anchovies pair beautifully with crisp, fresh wines that balance the bold flavors. Below are some ideal wine choices, organized by type and region.

Wine Type	Region	Flavor Profile	Recommended Brands
Greco di Tufo	Campania	Mineral-driven with citrus notes that cut through bitterness	Feudi di San Gregorio, Mastroberardino
Vermentino	Sardinia / Liguria	Zesty, refreshing, and brightens the dish’s briny elements	Poggio al Tesoro, Cantina Mesa
Fiano di Avellino	Campania	Fresh and aromatic with hints of pear, ideal for light seafood notes	Feudi di San Gregorio, Donnachiara
Primitivo	Puglia	Full-bodied, with ripe fruit notes that balance garlic and chili spice	Tormaresca Torcicoda, Fatalone Primitivo
Negroamaro	Puglia	Rich and structured, enhancing the earthy tones of broccoli rabe	Cantele, Leone de Castris
Pecorino	Abruzzo	Dry and mineral-driven, with herbal notes that complement bitter greens	Tiberio, Cocci Grifoni
Gavi di Gavi	Piedmont	Crisp acidity and green apple notes to balance the savory anchovies	La Scolca, Broglia

🍽️ Nutritional Values (Per Serving)

• Calories: ~450 kcal

• Carbohydrates: ~70g

• Protein: ~18g

• Fats: ~12g

• Fiber: ~7g

• Vitamins & Minerals: Rich in vitamin C, vitamin K, and iron thanks to the broccoli rabe.

⚠️ Dietary Considerations & Allergies

✅ Vegetarian (if anchovies are omitted)

✅ Vegan (if Parmesan is omitted)

✅ Dairy-Free (if no cheese is added)

✅ Can be made gluten-free by using gluten-free orecchiette.

❗ Allergen Warning: Contains anchovies (for those with fish allergies).

👨‍🍳 Chef-Inspired Variations

🔥 Cristina Bowerman's Refined Version:

• Adds toasted breadcrumbs for extra crunch and texture.

• Uses lemon-infused olive oil for a bright citrus lift.

🔥 Giorgio Locatelli's Gourmet Twist:

• Infuses the oil with wild fennel for a distinct Mediterranean aroma.

• Finishes with toasted pine nuts for added texture.

🔥 Alessandro Borghese’s Modern Take:

• Uses burrata on top for a creamy contrast to the bitter broccoli rabe.

🔥 Davide Oldani’s Elegant Style:

• Incorporates saffron-infused olive oil for a delicate yet aromatic finish.

🔥 Antonia Klugmann’s Signature Touch:

• Adds finely diced sun-dried tomatoes for a rich, tangy twist that complements the anchovies.

🔎 Tips, Best Practices & Things to Avoid

✅ Best Practices:

• Blanch the broccoli rabe in salted water to reduce its bitterness without compromising its earthy flavor.

• Adding anchovies enhances the umami depth of the dish without overpowering it — don’t skip this step unless strictly vegetarian/vegan.

• For extra richness, finish your dish with a drizzle of high-quality olive oil right before serving.

🚫 Things to Avoid:

• Overcooking the broccoli rabe — it should retain some bite and vibrant green color.

• Don’t burn the garlic; keep the heat moderate to prevent bitterness.

• Avoid adding too much chili at once — start with a pinch and build up to your preferred spice level.

• Don’t skimp on the pasta water! It’s essential for creating that silky sauce that clings to every piece of orecchiette.

💡 Pro Tip: For an authentic touch, try sourcing fresh orecchiette from an Italian market — it has a chewy, rustic texture that’s unbeatable.

Now it's your turn to recreate this soulful Southern Italian classic. Gather your ingredients, embrace the simplicity, and savor every bite of this Puglian masterpiece.

Buon appetito!