Maccheroncelli® Rigati N°7

with Burrata, Broccoli Raab & Anchovies



360 g Rummo Maccheroncelli® Rigati N°7
400 g broccoli raab
70 g anchovy fillets in oil
Extra virgin olive oil, to taste
1 garlic clove
150 g burrata


In a large, preferably non-stick saucepan, place the cleaned broccoli raab with a couple glasses of water, a generous pinch of salt, a clove of garlic cut in half and a generous amount of extra virgin olive oil. Put on a high flame with the lid on and let them cook, allowing the water to evaporate. As soon as the water has evaporated and the blanched broccoli raab begin to brown in the remaining oil, lower the heat to medium, give them a quick stir, then turn off the heat and remove the garlic. Aside, blend the burrata making it creamy but not totally liquid. Stir in the anchovies, finely chopped, and a drizzle of raw extra virgin olive oil. In abundant boiling, salted water, cook the Maccheroncelli® until “al dente,” then add them to the turnip greens while still hot, moistening with two or three spoonfuls of the pasta cooking water. Sauté together, blending the flavors and finishing the cooking of the pasta. Once the liquid is absorbed, remove from heat, and serve immediately, garnished with anchovies and dotted with small dollops of the burrata cream made with either a sac à poche or a spoon.