ORECCHIETTE WITH RAPINI AND ANCHOVIES

Rapini and pasta is a classic Italian pairing. Even if the basic recipe is prepared without any kind of protein, is common add sausage or anchovies to give more taste! The most typical shape of pasta cooked along with this tasty greens is orecchiette. Can’t miss a sprinkle of Pecorino, so considering the strong taste of this cheese and preserved anchovies, manage the salt with care!

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• 14 oz (400 g) pasta
• 2 Lb (900 g) rapini
• 6 anchovies in oil
• 2 cloves garlic
• 6 tbsp extra virgin olive oil
• 3 tbsp white wine
• 3 tbsp Pecorino Romano
• ½ tsp chili flakes
• to taste table salt

STIR-FRIED RAPINI

Clean rapini. Cut and Boil the leaves and buds 4 minutes, then raise and conserve the water. Pour 3 tbsp of olive oil in a pan and place over medium heat. Stir fry the garlic, peeled and crushed, the chili flakes, and anchovies fillets. When the garlic is golden, baste with the white wine and cook until obtain a consistent cream. Finally, add the boiled leaves and buds. Stir fry over high heat 5 minutes more.

ORECCHIETTE WITH RAPINI AND ANCHOVIES

Cook the orecchiette into the water used to boil rapini following the instruction on the box. Raise the pasta “al dente” and pour it into the pan with the sauce and vegetables. Toss the pasta and sauté 3-4 mins over medium/high heat. Serve immediately very hot completing the dish with grated Pecorino.

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