Italian

Orecchiette with cime di rapa (broccoli rabe) and ‘nduja

Name: Orecchiette pasta with cime di rapa (broccoli rabe) and ‘nduja recipe
Yield: 4
Cuisine: /italian
Ingredients: 2 bunches (600g total) cime di rapa; 60ml olive oil; 3 garlic cloves, thinly sliced; 1/4 tsp chilli flakes; 250g cherry tomatoes; 250ml vegetable stock; 50g nduja; 6 anchovies, finely chopped; 400g orecchiette; Finely grated zest and juice of 1 lemon; Finely grated parmesan, to serve

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P16 Orecchiette with cime di rapa and nduja

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by Nigel Ward

CHEF

Jul 12, 2022

"Cime di rapa, or broccoli rabe, is really good for you: very high in antioxidants and iron. Italians and Europeans do amazing things with bitter greens, and I just love the flavour. And really great cime di rapa is only around for a month or two."

2 bunches (600g total) cime di rapa
1/4 cup (60ml) extra virgin olive oil, plus extra to serve
3 garlic cloves, thinly sliced
1/4 tsp chilli flakes
250g cherry tomatoes
1 cup (250ml) vegetable stock
1/4 cup (50g) ‘nduja (spreadable salami, from Italian grocers and delis)
6 anchovies, finely chopped
400g orecchiette
Finely grated zest and juice of 1 lemon
Finely grated parmesan, to serve

Method

1.

Separate cime di rapa stalks and leaves. Finely slice stalks and roughly chop leaves. Heat oil in a large saucepan over medium-high heat. Add garlic and chilli flakes and cook, stirring, for 3 minutes or until garlic turns golden. Add cime di rapa stalks, tomatoes and stock and cook, stirring regularly, for 8 minutes or until stalks are tender. Add ‘nduja and anchovies and cook for 6-8 minutes until oils separate and tomatoes soften.
2.

Meanwhile, cook pasta according to packet instructions, adding cime di rapa leaves in the last 30 seconds of cooking. Strain, reserving 1/2 cup (125ml) pasta water. Add pasta, leaves and pasta water to sauce and stir to coat. Add lemon juice and zest and season.
3.

Drizzle with extra oil and scatter with parmesan, to serve.