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    Pasta · Recipe · Bari, Puglia · Reference page

    Orecchiette con cime di rapa

    Orecchiette boiled in the same pot as bitter turnip tops, then tossed with garlic, chilli and pancetta in olive oil and finished with parsley and pecorino. Guy Grossi learned this Puglian recipe from his father; it serves six.

    Orecchiette with leafy turnip tops, pancetta, garlic, chilli and grated pecorino in a shallow bowl.
    Editorial illustration of the documented recipe; not a photograph of a kitchen-tested result.
    Servings
    6
    Preparation
    15 min
    Cooking
    15 min
    Total
    30 min
    Difficulty
    Easy

    Equipment

    • Large pot for pasta and greens
    • Large frying pan
    • Mortar or small bowl for the basil
    Servings6

    Ingredients

    Shopping list

    Method

    1. Bring a large pot of salted water to the boil. Add the orecchiette and the cime di rapa together and cook until the pasta is al dente.

      Why Cooking the greens with the pasta softens them and flavours the pasta at the same time.

    2. Meanwhile heat the oil in a large frying pan and fry the garlic, chilli and pancetta over medium heat for 1 minute. Stir in the basil oil and season.

      Timer · 1 min1:00

    3. Drain the pasta and greens, add them to the pan and toss to coat in the oil. Stir in the parsley and pecorino to taste, toss briefly, take off the heat and serve.

    Substitutions

    • Pancetta → Leave it out for a meatless dish (our suggestion; anchovy fillets melted in the oil are another option).
    • Cime di rapa → Broccolini or broccoli; milder and less bitter.

    Common mistakes

    • Adding the greens too early if your orecchiette need long cooking: they turn khaki. Add them for the last 5–6 minutes.

    Storage & reheating

    Best eaten at once; leftovers keep 1 day in the fridge.

    Allergens

    Gluten · Milk

    Check labels: stock, bacon and sauces can contain further allergens.

    A Puglian peasant dish

    Chef Guy Grossi learned this recipe from his father Pietro, who came from Puglia, and calls it a peasant-style dish to get you through the day. Cime di rapa, also called broccoli rabe or rapini, is a bitter green of the turnip family that comes into season in autumn. This family version includes pancetta.

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    One pot for pasta and greens

    The orecchiette and greens cook together in the same salted water. While they boil, garlic, chilli and pancetta fry for a minute in olive oil with a little basil paste. Pasta and greens are drained straight into the pan and tossed, then finished with parsley and pecorino.

    [1]

    How it connects

    Place

    • origin Bari, Puglia In preparation

    Pasta shape

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