Dish

Orecchiette con cime di rapa

Orecchiette con cime di rapa is made with orecchiette pasta, which is a small ear-shaped pasta. The pasta is cooked until al dente and then tossed with a sauce made from garlic, chili flakes, and cime di rapa, which is a bitter leafy green vegetable. The dish is finished with a drizzle of olive oil and a sprinkle of grated pecorino cheese. The result is a delicious and satisfying pasta dish that is perfect for any occasion.

European cuisine› Mediterranean cuisine› Italian cuisine

Pasta

Origins and history

Orecchiette con cime di rapa is a traditional dish from the Puglia region of Italy. It is believed to have originated in the town of Bari, which is known for its beautiful old town and stunning coastline. The dish was originally made by peasants who would use the ingredients they had on hand, such as cime di rapa and garlic, to create a hearty and flavorful meal.

Dietary considerations

This dish is vegetarian and can be made vegan by omitting the cheese. It is also gluten-free if made with gluten-free pasta.

Variations

There are many variations of this dish, including adding anchovies or olives to the sauce. Some recipes also call for the addition of tomatoes or tomato paste to the sauce.

Presentation and garnishing

This dish is best served in a shallow bowl with a sprinkle of grated pecorino cheese and a drizzle of olive oil. Garnish with fresh parsley or basil if desired.

Tips & Tricks

To make this dish even more flavorful, sauté the garlic and chili flakes in the olive oil before adding the cime di rapa to the sauce.

Side-dishes

This dish can be served with a simple green salad or roasted vegetables.

Drink pairings

This dish pairs well with a light red wine, such as a Chianti or Barbera. It can also be enjoyed with a crisp white wine, such as a Pinot Grigio or Sauvignon Blanc.