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Orecchiette alle Cime di Rapa | Apulian Classic in 20 Minutes
(0)
20 min
Quick
Knuspr-Küche
Ein absoluter Klassiker der apulischen Küche: Frische Orecchiette treffen auf leicht herben Cime di Rapa (Stängelkohl), feines Knoblauch-Chili-Olivenöl, herzhafte Sardellen und goldbraune Knusperbrösel. In nur 20 Minuten auf dem Tisch!
Preparation method
Bring a large pot with plenty of water to a boil and salt generously. In the meantime, thoroughly wash the cime di rapa, remove tough lower stem ends, and cut the vegetable along with leaves and florets into bite-sized pieces. Thinly slice the garlic cloves.
Heat 1 tbsp of olive oil in a large pan. Toast the breadcrumbs in it over medium heat for 2–3 minutes, stirring constantly, until golden brown and crispy, then remove from the pan and set aside.
Add the orecchiette to the boiling salted water. About 5 minutes before the end of the cooking time, add the prepared cime di rapa directly into the boiling pasta water so that the pasta and vegetables cook together al dente. Scoop out a little pasta cooking water (approx. 100 ml) before draining.
Chef's tip
For a vegetarian version, simply omit the anchovy fillets and sprinkle finely grated Pecorino Romano over the pasta instead.
Ingredients
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