I haven't been able to come up with a right english translation for this dish. I think orecchiette are very famous all over the world. It is a hand made pasta with flour, salt and water cooked in the same water with the cime di rapa (turnip tops) and sautéed with olive oil, garlic, chillies and anchovies. The turnip tops have a sharp bitter taste which combines very well with the saltiness of the anchovies and the spicy chili. It is an explosion of flavors in your mouth.
If you don't find the turnip tops you can use broccoli. It might not be an easy vegetable to find everywhere, therefore it is better to have an alternative.
Ingredients
Serve 4
400g all purpose flour
1 cup water
1 teaspoon salt
1kg cime di rapa (turnip tops)
2 cloves of garlic
3 anchovies
1 red chili
salt
parmigiano
Place the flour in a bowl with the salt and mix well. Make a well in the center of the flour mixture and add the water little by little and keep mixing with your hands until you get a dough. Place the dough in a working surface and knead it until you get a smooth and elastic dough. Place the dough in a bowl and cover it with a clean kitchen cloth and let it rest at room temperature for about 20 mins.
Cut a piece of dough. Take one piece of dough and roll it in long dowel about 1,5 - 2 cms thick and cut it small flat squares about 1 cm each. Press with your thumb one side of the square and pull it to the other side of your square keeping the same pressure. You should have a pasta that looks like an ear (orecchietta means "little ear" in italian).
Place the orecchiette on a tray and dust them with flour. Cover them with a towel.
Bring a large pot of salted water to boil. Drop the turnip tops and let them cook for a couple of minutes and add the orecchiette. Cook the pasta until it is al dente for about 4 minutes.
Coat a large sauté pan with olive oil, add garlic, chili and anchovies. Bring the pan at medium heat and let anchovies melt and the garlic golden.
Once the pasta is cooked remove the orecchiette and the turnip tops from the water (keep some water to add if the pasta gets dry) and add them in the large sauté pan with the rest of ingredients.
Cook the pasta for about 1 min.
Serve it with a sprinkle of parmigiano cheese.
If you don't find the turnip tops you can use broccoli. It might not be an easy vegetable to find everywhere, therefore it is better to have an alternative.
Cime di rapa (Turnip top)
Ingredients
Serve 4
400g all purpose flour
1 cup water
1 teaspoon salt
1kg cime di rapa (turnip tops)
2 cloves of garlic
3 anchovies
1 red chili
salt
parmigiano
Place the flour in a bowl with the salt and mix well. Make a well in the center of the flour mixture and add the water little by little and keep mixing with your hands until you get a dough. Place the dough in a working surface and knead it until you get a smooth and elastic dough. Place the dough in a bowl and cover it with a clean kitchen cloth and let it rest at room temperature for about 20 mins.
Cut a piece of dough. Take one piece of dough and roll it in long dowel about 1,5 - 2 cms thick and cut it small flat squares about 1 cm each. Press with your thumb one side of the square and pull it to the other side of your square keeping the same pressure. You should have a pasta that looks like an ear (orecchietta means "little ear" in italian).
Place the orecchiette on a tray and dust them with flour. Cover them with a towel.
Bring a large pot of salted water to boil. Drop the turnip tops and let them cook for a couple of minutes and add the orecchiette. Cook the pasta until it is al dente for about 4 minutes.
Coat a large sauté pan with olive oil, add garlic, chili and anchovies. Bring the pan at medium heat and let anchovies melt and the garlic golden.
Once the pasta is cooked remove the orecchiette and the turnip tops from the water (keep some water to add if the pasta gets dry) and add them in the large sauté pan with the rest of ingredients.
Cook the pasta for about 1 min.
Serve it with a sprinkle of parmigiano cheese.
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