
Orecchiete with broccoli rabe and chile pepper

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Broccoli rabe is in season from around September to January, it forms little florets like broccoli in October which is the time to use it, otherwise the leaves are a little too bitter and fibrous. The florets have a sweet flavor and a texture that also makes the sauce creamier. At other times of the year, though, or if you can't find broccoli rabe, use broccoli instead. Cut off the florets, leaving a couple of inches of stalk, and blanch them, then chop and saute them in the same way as for the broccoli rabe in the recipe. You can use the water you blanched them in to cook the pasta afterward (don't do this if you are using the broccoli rabe, though, as they will make the water bitter and this will flavor the pasta). Remember that the ohiles you need for this recipe should be quite long, and not very hot we are not talking about Thai food here. (lf you like a little extra heat, though, you can leave in the seeds.)
ingredients
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serves: 4
3 small bunches of broccoli rabe tops (cime di rapa)
5 tablespoons extra virgin olive oil
2 cloves garlic (thinly sliced)
2 medium red chiles (deseeded, leave the seeds in if you want more heat and thinly sliced)
14 ounces dried orecchiette
2 anchovy fillets
salt and pepper
Nutrition Facts
Orecchiete with broccoli rabe and chile pepper
Servings Per Recipe: 4
Amount per Serving
Calories: 556
- Total Fat: 19.6 g
- Saturated Fat: 2.7 g
- Trans Fat: 0 g
- Cholesterol: 1.5 mg
- Sodium: 51.4 mg
- Total Carbs: 88.4 g
- Dietary Fiber: 14.6 g
- Sugars: 2.4 g
- Protein: 11.9 g
preparation

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