Orecchiette with Cime Di Rapa
Cime di rapa translates as ‘turnip tip’. It’s a member of the brassica family and common in Italian cooking. Give it a try for yourself tonight.
Recipe adapted from Delicious.
Ingredients
350g orecchiette pasta
1 large handful cime di rapa
150ml extra virgin olive oil
1 cup fresh breadcrumbs
3 garlic cloves, finely chopped
8 anchonvy fillets, drained, finely chopped
1 long red chilli, finely chopped
finely grated zest and juice of 1 lemon
Method
- Cook the pasta according to packet instructions. Drain, reserving 2tbsp cooking liquid
- Pick the leaves from the cime di rapa and set aside. Slice half the stalks into 5mm thick rounds, discarding the rest. Blanch stalks for 3 minutes in boiling salted water or until tender. Add leaves for 10 seconds, then drain and refresh under cold water. Finely chop and set aside.
- Heat 1/4 cup (60ml) oil in a large frypan over medium heat. Add breadcrumbs and cook, stirring for 6-8 minutes until golden and crisp. Remove from the pan using a slotted spoon and drain on paper towel.
- Add garlic, anchovy, chilli and remaining oil and cook, stirring for 2 minutes or until anchovy dissolves. Add cime di rapa and lemon zest and juice. Lightly season. Add pasta and reserved cooking liquid and toss to coat.
- Divide among serving bowls and scatter with breadcrumbs to serve.
- Enjoy!