Orecchiette With Broccoli Raab and Crispy Bread Crumbs

"Broccoli raab, called cime di rape in Italy, is traditional with orecchiette pasta. Anchovy is also a traditional flavoring; if you like, you can add a couple of anchovy fillets with the garlic and red pepper and mash them into a paste in the pan."
 
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Ready In:
40mins
Ingredients:
7
Serves:
4
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ingredients

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directions

  • Generously salt a large pot of water and set it over high heat.
  • Trim tough ends from broccoli raab and discard. Cut the leafy tops and florets off the stems and reserve. Cut stems into 1-inch lengths.
  • When water comes to a boil, drop in stems, return to the boil and cook 2 to 3 minutes. Remove stems with a strainer, drain and reserve. Bring cooking water back to a boil and add orecchiette.
  • Meanwhile, in a large skillet, heat 1/4 cup of the olive oil over medium-high heat. Add bread crumbs and cook, stirring and tossing constantly, until golden-brown and crisped, 5 to 7 minutes; pour crumbs into a bowl or plate and wipe out pan.
  • Return pan to burner over medium heat and add remaining 1/4 cup olive oil. Add garlic and red-pepper flakes; saute briefly. Add broccoli raab stems and tops and saute, stirring occasionally, about 7 minutes, until greens are tender.
  • When orecchiette is done, drain, reserving 1/4 cup of the cooking liquid.
  • Reduce heat under skillet to medium-low and add drained orecchiette and cooking liquid to skillet; stir well. Add reserved bread crumbs and salt and pepper to taste; stir and toss until bread crumbs are thoroughly distributed and serve immediately.

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Reviews

  1. Good basic recipe, I like the addition of the homemade bread "crumbs" (really croutons). I used 1/4 cup less oil, substituted penne pasta for the orecchiette, and added cannelini beans and sweet italian sausage to make it a one-pan meal. Thanks for the recipe!
     
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