Orecchiette With Broccoli Rabe And Chickpeas Recipes

ORECCHIETTE WITH BROCCOLI RABE

Steps:

• Put a large pot of water to boil.
• In the meantime, wash broccoli rabe under cold running water.
• Remove all yellow and dull leaves. Trim off the bottoms of the stems to remove tough and fibrous parts.
• If some of the stems are still thick don't cut them off further but split the end with a knife until the stems thins out a bit. This will ensure your greens are cooked evenly. Chop coarsely.
• Once water is boiling add salt and broccoli rabe. Reduce the heat and cook for about 5 minutes.
• Past that time add orecchiette pasta and cook until pasta is "al dente". Verify cooking time on the directions on the package.
• Dry pasta cooks longer!
• While pasta and broccoli rabe are cooking prepare the sauce.
• In a large skillet pan add a generous splash of extra virgin olive oil, pinch of peperoncino (or fresh hot pepper), garlic cloves crushed with a flat knife and anchovy fillets.
• Cook on medium low heat stirring continuously. The sauce is ready once garlic becomes fragrant and anchovy fillets are dissolved. Remove garlic (optional). Turn off the heat.
• Drain pasta with broccoli rabe.
• Add it to a pan with the sauce. Turn on the heat and toss everything for a couple of minutes until all the flavors combine.

ORECCHIETTE WITH BROCCOLI RABE AND SAUSAGE

Steps:

• Heat oil in a large skillet over medium heat. Add sausage, and cook, turning occasionally until browned, about 10 minutes. Remove sausage to a plate and reserve pan and sausage drippings.
• Meanwhile, bring a large pot of cold water to a boil over high heat. Add a large pinch of salt and broccoli rabe and cook, uncovered, until broccoli rabe is bright green and tender but still slightly crisp, about 5 minutes. Immediately transfer broccoli rabe using tongs to a colander (reserve boiling water) and rinse under cold running water. Chop into bite-sized pieces and set aside.
• Add pasta to reserved boiling water and cook, stirring occasionally, until al dente (tender but not mushy), about 12 minutes. Meanwhile, heat reserved pan and drippings over medium heat. Add garlic and cook, stirring frequently, until it is golden brown, about 5 minutes. Add broccoli rabe, pepper flakes, and 1 1/2 teaspoons of salt; increase heat to medium-high, and cook, continually stirring, until broccoli rabe is hot and tender, about 5 minutes. Slice sausage into 1/4-inch thick coins and add to pan and mix well cook until sausage is warmed through, about 5 more minutes.
• Drain pasta in a colander in sink, reserving 1/4 cup of cooking liquid. Toss pasta and liquid with broccoli rabe mixture. Transfer pasta to a serving dish or individual bowls, garnish with Parmesean and serve.

ORECCHIETTE WITH BROCCOLI AND CHICKPEAS

Steps:

• Put the chickpeas in a bowl and drizzle with a bit of olive oil.
• Bring a large pot of water to a boil. Add the salt and then drop in the broccoli and cook until tender but not too soft, 4 to 5 minutes. Remove with a slotted spoon and refresh in cold water to set the color. Drain and set aside. If using broccoli rabe, chop coarsely. Then drop the orecchiette into the same boiling salted water.
• While the pasta cooks, heat the 2 tablespoons olive oil in a saute pan over medium heat. Add the onion, if using, and cook until tender, about 8 minutes. Add the garlic, red pepper flakes, if using, and chickpeas and cook for 2 minutes. Add the tomatoes, if using, and broccoli and cook until hot. Season, to taste, with salt and pepper.
• Drain the pasta when it is al dente and add it to the broccoli sauce, along with the toasted bread crumbs, if using. Warm through. Transfer to a warmed bowl and sprinkle with pecorino, if desired.
• Toasted Bread Crumbs: Heat the oven to 350 degrees F. In a food processor, pulse 2 cups diced country-style bread, crusts removed, until you have coarse crumbs. Toss the crumbs in a bowl with 4 tablespoons (1/2 stick) unsalted butter, melted, or olive oil; 1 teaspoon salt; and 1/2 teaspoon freshly ground black pepper. Spread the crumbs on a baking sheet. Bake, stirring occasionally, until golden, about 20 minutes. The crumbs can be stored in the pantry in a covered container for up to a month.

BROCCOLI RABE AND ORECCHIETTE

Steps:

• Place a pot of water on the stove to bring to a boil for pasta. Cover pot to bring water to a boil. Salt the water to season it and add half a pound of "little ears" pasta. Cook to al dente, about 7 minutes.
• Trim ends off broccoli rabe, coarsely chop it and add it to a deep skillet. Add 2 or 3 cups of water to the pan. Cover the pan and bring the broccoli rabe to a boil. When the rabe wilts down into the pan, salt it. Simmer the rabe for about 7 minutes until tender and no longer bitter. The color should remain deep green. Drain the rabe and reserve. Return the deep skillet to the stove and place it over medium heat. Add 5 turns of the pan of extra-virgin olive oil, chopped garlic, crushed red pepper flakes and saute 2 to3 minutes, stirring frequently. Add broccoli rabe and turn to coat them in garlic oil. Drain pasta reserving 3/4 cup of pasta water. Add the pasta and water to the pan. Toss pasta and broccoli rabe with lots of grated cheese, salt and pepper, to your taste. Serve immediately.

ORECCHIETTE WITH BROCCOLI RABE AND FRIED CHICKPEAS

Steps:

• Cook orecchiette in large pot of boiling salted water until pasta is tender but still firm to bite. Drain pasta, reserving 1 cup cooking liquid.
• Meanwhile, melt butter with olive oil in another large pot over high heat. Add garlic and stir 30 seconds. Add garbanzo beans and sauté until garbanzo beans are beginning to color, about 8 minutes. Add half of sliced fresh sage and sauté 1 minute to blend flavors.
• Add broccoli rabe, wine, and 1/2 cup reserved cooking liquid to pot. Cover and simmer until broccoli rabe is crisp-tender, about 5 minutes. Uncover and add pasta, remaining sage, and Parmesan cheese; toss to combine. Mix in more of reserved cooking liquid by tablespoonfuls if pasta is dry. Season to taste with salt and pepper. Transfer to large bowl and serve.

ORECCHIETTE WITH BROCCOLI RABE AND CHICKPEAS

Steps:

• To make the toasted bread crumbs, heat the oven to 350 degrees F.
• In a food processor, pulse the bread cubes until you have coarse crumbs.
• Toss the crumbs in a bowl with the olive oil, salt and pepper.
• Spread the crumbs on a baking sheet and bake, stirring occasionally, until golden, about 20 minutes.
• Store in a covered container for up to 1 month.
• To make the pasta, put the chickpeas in a bowl and drizzle with a bit of olive oil.
• Bring a large pot of water to a boil.
• Add the salt and then drop in the broccoli rabe and cook until tender, about 3 minutes.
• Remove with a slotted spoon and refresh in cold water to set the colour.
• Drain and set aside.
• Drop the orecchiette into the same boiling, salted water and cook until al dente, about 12 minutes.
• While the pasta cooks, heat the 2 tablespoons of olive oil in a saute pan over medium heat.
• Add the onion and cook until tender, about 8 minutes.
• Add the garlic, red pepper flakes and chickpeas and cook for 2 minutes.
• Add the tomatoes and broccoli rabe and cook until hot.
• Season to taste with salt and pepper.
• Drain the pasta when it is ready and it to the sauce, along with toasted bread crumbs, and warm through.
• Transfer to a warmed bowl and sprinkle with romano cheese.

ORECCHIETTE WITH CHICKPEAS AND BROCCOLI RABE

Steps:

• Heat oil in a Dutch oven over medium-high heat; add chickpeas and saute 2 minutes or until they're just beginning to brown.
• Add garlic and crushed red pepper and saute 30 seconds.
• Add broccoli rabe and vegetable broth to pan; bring to a simmer and cook 3 minutes or until broccoli rabe is crisp-tender.
• Stir in hot pasta and salt; cook 2 minutes or until heated throughout.
• Divide among 4 shallow bowls, and top with parmesan cheese if desired.

PASTA WITH SPICY SAUSAGE, BROCCOLI RABE AND CHICKPEAS

Steps:

• Bring a large pot of salted water to a boil. Roughly chop the broccoli rabe, add it to the pot, and cook for 3 minutes. Use a sieve or slotted spoon to lift the broccoli rabe from the water and place it in a colander to drain.
• Bring the water back to a boil. Cook the pasta according to package instructions until al dente, reserve 1 cup pasta water, then drain pasta.
• Meanwhile, in a large Dutch oven or deep, 12-inch skillet, heat the olive oil over medium-high. Add the sausage and cook, breaking it up with a wooden spoon, until browned, 3 to 5 minutes. (Don't worry if the sausage is not completely cooked through.) Add the garlic and cook for 30 seconds.
• Add the wine and cook, scraping any bits from the bottom of the pan, until the wine is reduced by half, about 1 minute.
• Add the broccoli rabe, chickpeas, 1 teaspoon salt and 1/2 teaspoon pepper to the skillet and cook over medium heat, stirring often, until the sausage is cooked through and the broccoli rabe is very tender, about 3 minutes.
• Add the pasta and 1/2 cup of the reserved pasta water, toss well, and cook over low heat until the sauce comes together, about 1 to 2 minutes. Add additional pasta water, a few tablespoons at a time, if needed for moisture.
• Remove the pan from the heat, add the butter, Parmesan, lemon zest and lemon juice, and toss until the butter is melted. Divide pasta among shallow bowls and top with additional cheese sprinkled on top.