orecchiette con cime di rapa

orecchiette are a traditional home made pasta …very popular in Puglia which is one of the italian region (in the south)

They are simply made  with semolina flour ( hard wheat flour) lukewarm water and salt.

I can’t explain how you can give it the traditional shape…you have to watch it, so I suggest to look for a video on you tube ..even tough it is in italian doesn’t matter beacause all you need to do is to watch the movemet….

I made a variation of the traditional recipe because I used half smolina and half whole wheat flour.

it was very tasty, not to mention that whole weat flour is helthier…

as topping I used turnip tops (cime di rapa)

procedures and ingridients

wash the cime di rapa and put in a bowl of boiling water, let it cook for 10 minutes

in the meantime put in a pan over low heat some extravirgin olive oil,  minced garlic,  hot peppers and 1 or 2 anchovy fillets, rinsed and minced.

once the cime are ready, add them to the pan.

in the boilong water (where you have cooked the cime) cook the orecchiette for 2 or 3 minutes

Then add the orecchiette to the pan, and 1 tbs of bread crumbs, mix well…. enjoy!


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