Orecchiette N°87

with Broccoli Raab

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250 g Rummo Orecchiette N°87
500 g broccoli raab
100 ml extra virgin olive oil
60 g taralli
2 anchovy fillets, in oil
1 garlic clove
1 chili pepper


Clean the broccoli raab, using only the more tender leaves and the inside florets. Blanch the prettiest ones for a minute then arrange on a baking tray with some olive oil, and roast for 10 minutes in the oven. Remove and set aside for garnishing. Boil the rest of the greens in a large pot of salted water for 10 minutes. Meanwhile, sauté an unpeeled, smashed garlic clove in a pan with some olive oil. Add the anchovies and a bit of sliced chili pepper. Sauté until the anchovies have melted and the flavors are blended. Transfer the boiled greens into the sauté pan, and throw the pasta into the pot of remaining, still boiling water. Cook for 9 minutes. Remove, still “al dente,” with a slotted spoon directly into the sauté pan with the broccoli raab, garlic, anchovy and chili pepper. (Do not throw out the pasta water.) Toss vigorously, blending all the flavors, adding cooking water as necessary, and the remaining olive oil. Serve garnished with crumbled taralli on top and the roasts broccoli raab.