For this weeks Presto Pasta Night I've once again raided the pasta shop at the market and got hold of some fresh Orecchiette.
This seems like the perfect opportunity to try that classic Puglian pairing of Orecchiette and Cime di Rapa - although this is my version and shouldn't be mistaken for the original.
Cime di Rapa go by many names Broccoletti, Broccoli Rabe, Raab, Rappi and Rapini though they refer to the same thing, a green spiky leaf with small broccoli florets.
When buying these Cime di Rapa I made use of a very important lesson I've learnt in life - always do what little old Italian ladies tell you. I had only wanted one bunch but she was very certain that one would not be enough as once you strip the leaves and boil it up there's nothing left. I did my best to resist but I soon relented.
In this version I've added a little onion and prosciutto cubes just to give the dish a bit more substance and stuck with the southern influence and used finely grated Pecorino.
Orecchiette con Cime di Rapa/Orecchiette with Cime di Rapa
Cime di Rapa, leaves stripped and stems discarded
1 onions, finely sliced
smalls cubes of Prosciutto
salt and freshly ground pepper
finely grated Pecorino
Parboil the Cime di Rapa to reduce their volume, drain and squeeze well to release all the water and set aside.
Place a little oil and butter into a skillet over a medium heat and when the butter has melted add the prosciutto cubes.
Cook until the cubes have coloured, reduce the heat and add the onion. Cook, stirring regularly until the onion has softened and started to colour.
When boiling the Orecchiette, add the Cime di Rapa to the pot to finish their cooking. When done, drain and add to the skillet along with a small handful of grated Pecorino.
Cook over a high heat, stirring constantly to allow the flavours to amalgamate - season with a little salt and pepper if desired, it will depend on the spice level of the Prosciutto.
Serve onto a plate with another generous sprinkling of the grated Pecorino.
Tagged with Pasta