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Orecchiette with cime di rapa

Name: Orecchiette with cime di rapa
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4
Ingredients: 350g orecchiette pasta; 1 bunch cime di rapa (from selected greengrocers or Italian delis) or cavolo nero; 150ml extra virgin olive oil; 1 cup (70g) fresh breadcrumbs; 3 garlic cloves, finely chopped; 8 anchovy fillets in oil, drained, finely chopped; 1 long red chilli, finely chopped; Finely grated zest and juice of 1 lemon

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by Phoebe Wood

Aug 01, 2017

Cime di rapa translates as 'turnip tip'. It's a member of the brassica family and common in Italian cooking. Give it a try for yourself tonight.

350g orecchiette pasta
1 bunch cime di rapa (from selected greengrocers or Italian delis) or cavolo nero
150ml extra virgin olive oil
1 cup (70g) fresh breadcrumbs
3 garlic cloves, finely chopped
8 anchovy fillets in oil, drained, finely chopped
1 long red chilli, finely chopped
Finely grated zest and juice of 1 lemon

Method

1.

Cook the pasta according to packet instructions. Drain, reserving 2 tbs cooking liquid.
2.

Pick the leaves from the cime di rapa and set aside. Slice half the stalks into 5mm-thick rounds, discarding the rest. Blanch stalks for 3 minutes in boiling salted water or until tender. Add leaves for 10 seconds, then drain and refresh under cold water. Finely chop and set aside.
3.

Heat ¼ cup (60ml) oil in a large frypan over medium heat. Add breadcrumbs and cook, stirring, for 6-8 minutes or until golden and crisp. Remove from pan using a slotted spoon and drain on paper towel.
4.

Add garlic, anchovy, chilli and remaining 90ml oil, and cook, stirring, for 2 minutes or until anchovy dissolves. Add cime di rapa and lemon zest and juice. Lightly season. Add pasta and reserved cooking liquid, and toss to coat.
5.

Divide among serving bowls and scatter with breadcrumbs to serve.