HOME MADE ORECCHIETTE with Broccoli Rabe - Orecchiette con cime di rapa

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: pecorino cheese

Nutritional yeast is lower in calories and provides a cheesy flavor.

In a bowl, add the durum wheat semolina flour. Then add the hot water and start incorporating the two, first with a fork, then with your hands.

Transfer the dough onto a worktop and start kneading vigorously with your hands for about 10 minutes, or until you get a smooth dough ball.

Shape the orecchiette as shown in the video.

If your dough is too elastic and hard to shape, then let it rest for 20 minutes on your worktop, covered with a kitchen cloth.

Set the shaped orecchiette aside on a worktop covered with a thin layer of durum wheat semolina flour.

Fill up half of a large pot with water and bring to boil. Add a handful of coarse salt and put in the leaves and the florets of the cime di rapa. Boil for about 5 minutes or until almost done. Then add the orecchiette.

Cook until al dente.

In a large pan, add the olive oil, soy sauce, garlic, and chili on medium heat. When the garlic starts to fry, turn the heat off, and let cook with the residual heat of the pan.

Scoop the pasta and cime di rapa out of the water and add it to the pan with the sauce. Add a ladle of pasta water and finish cooking the pasta with the sauce.

Stir gently on medium heat until some of the cime di rapa melts into the sauce and coats the orecchiette.

Turn the heat off, let cool down for 1 minute, then scoop into plates and enjoy with a drizzle of good quality extra virgin olive oil.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

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