Recipes

Orecchiette Con Cime Di Rape

Serves 4

Recipe by chef Nancy Harmon Jenkins

Cime di rape, or turnip tops, are the greens sold in American produce markets as broccoli di rape or broccoli rabe. This magnificent vegetable is both delicious, with a bitter bite that is extraordinarily pleasing, and nutritious, with all the remarkable properties of the cabbage family—loaded with antioxidants and other healthy things. If you are unable to find broccoli rabe, you may substitute ordinary broccoli, but the dish will lack the complex flavors that come from the combination of bitter broccoli rabe, sweet garlic, oil, salty anchovies, and pungent chile peppers.

Ingredients

1/2 cup extra virgin olive oil

2 cloves garlic, sliced

6 anchovy fillets, boned and coarsely chopped

1 small dried hot red chile pepper, coarsely chopped, or 1/2 teaspoon crushed red pepper flakes

1 pound (2 bunches) broccoli rabe

1 pound orecchiette

Sea salt and freshly ground black pepper

Instructions

Pour the oil into a saucepan over medium heat and add the garlic slices. When they begin to soften and turn color (don’t let them brown), add the anchovies. Cook over medium heat, crushing the anchovy fillets into the oil with the back of a fork to make a coarse paste. When all the anchovy fillets are mashed into the oil, add the hot pepper. Stir to mix well and set aside in a warm place until you are ready to use it.

Clean the broccoli rabe, discarding any yellow, old, or tough outer leaves and the thick stems. Coarsely chop the leaves and thinner stems leaving the little flower clusters intact.

Copyright © 2007

From the book the Oldways Table, published by Ten Speed Press.

Reprinted with permission.