Orecchiette With Broccoli Rabe Chilies And Lemon 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 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.

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, OREGANO, AND LEMON

Steps:

• In a large pot of boiling salted water, cook pasta according to package instructions, adding broccoli rabe 4 minutes before end of cooking. Meanwhile, in a small saucepan, heat oil, garlic, and red pepper flakes over medium until garlic begins to sizzle, 2 minutes. Drain pasta and broccoli rabe and return to pot. Add oil mixture and toss to coat; season to taste with salt and pepper. To serve, sprinkle oregano over pasta and drizzle with lemon juice.

EASY ORECCHIETTE WITH BROCCOLI RABE

Steps:

• Bring a large pot of water to a boil; salt generously. Add broccoli rabe. Cook until leaves are wilted, about 1 minute. Using a slotted spoon, transfer broccoli rabe to colander; drain well.
• Return water to a boil, and add pasta; cook until al dente, according to package instructions. Drain, reserving 1/2 cup cooking liquid.
• Meanwhile, heat oil in large skillet over medium-low heat. Add garlic; cook, stirring, until soft, 30 seconds, being careful not to brown. Add anchovy fillets, if using, and crushed red pepper; cook, stirring, 1 to 2 minutes. Stir in broccoli rabe; cook until heated through, 3 to 4 minutes.
• Add pasta to broccoli rabe mixture; toss to combine, adding reserved cooking water as desired. Season with 1/2 teaspoon salt and 1/8 teaspoon pepper. Serve with Parmesan and lemon wedges.

ORECCHIETTE WITH BROCCOLI RABE AND SPICY SAUSAGE

Steps:

• Bring a large pot of water to a boil with the salt. Add the broccoli rabe and cook for 6 to 8 minutes, or until soft. Remove with a slotted spoon and set aside.
• Return the same pot of water to a boil, add the orecchiette and cook for 10 minutes, or until slightly undercooked. Drain, reserving the cooking water.
• Split the sausages lengthwise down the middle and remove from their casings.
• Heat the olive oil in a high-rimmed skillet over medium heat. Add the sausage meat, breaking it up as finely as possible. Add the broccoli and continue cooking and stirring until the broccoli breaks down to a saucelike texture.
• Add the chicken stock and orecchiette. Finish cooking the pasta in the sauce, being careful it doesn't stick. You may have to keep adding a little pasta water, additional stock or tap water until the pasta is soft yet chewy (al dente), making sure not to over-cook it.
• Finish the pasta by folding in the cheese, a few squeezes of lemon juice and the optional breadcrumbs.

ORECCHIETTE WITH BROCCOLI RABE

Steps:

• in an unheated large saute pan, add garlic and pepper flakes to oil and then turn the heat to medium.
• allow the garlic and flakes to color lightly but not burn.
• cook for about 1-2 minutes.
• turn off heat and set aside.
• place a large bowl of ice water nearby.
• in a large pot of salted water, brought up to the boil, add the brocccoli rabe and cook for 2-4 minutes until just tender.
• using tongs remove broccoli rabe from the boiling water into the bowl of ice water to stop it's cooking BUT leave the water boiling on high for your pasta.
• drain broccoli rabe from ice water and then gently squeeze out excess liquid and chop into 2" lengths.
• add the pasta to the boiling water that was used for the broccoli rabe.
• cook according to the package directions.
• add the broccoli rabe to the saute pan with the oil and garlic.
• return to medium heat, stir occasionally and add salt to taste.
• cook for about 3-4 minutes until broccoli rabe is hot and heated through.
• drain pasta (you don't need the water anymore).
• return pasta to the still warm cooking pot.
• add the broccoli rabe along with all the oil and garlic and flakes to the pasta in the pot.
• toss briefly-- the oil becomes your"sauce".
• it should coat everything lightly and not be excessively oily.
• serve immediately.
• if you like you can add freshly grated parmesan or pecorino cheese but i think it tastes better without.

ORECCHIETTE WITH BROCCOLI RABE

Steps:

• Heat oil in heavy small saucepan over medium heat. Add garlic and sauté until beginning to color, about 1 minute. Remove from heat.
• Cook pasta in large pot of boiling salted water until beginning to soften, stirring occasionally, about 8 minutes. Add broccoli rabe and cook until pasta is just tender, but still firm to bite, about 3 minutes. Drain. Transfer pasta and broccoli rabe to large bowl. Pour garlic oil over. Sprinkle with cheeses and toss to coat. Season to taste with salt and pepper.

ORECCHIETTE WITH BROCCOLI RABE

Steps:

• In large pot, bring 4 quarts of salted water to a boil. Meanwhile, cut broccoli rabe flowers and leaves away from large central stems. Chop flowers, leaves and smaller stems coarsely, and discard large stems.
• Heat 3 tablespoons of oil in large skillet over medium heat. Add chopped garlic. Once it starts to sizzle, increase the heat to high, and stir in the broccoli rabe. Stir until the greens have completely wilted, about 5 minutes.
• Add pasta to boiling water, and cook until al dente. Drain pasta, and return it to pot. Pour cooked greens, remaining olive oil and cheese over pasta, and toss quickly. Season to taste with salt and pepper, and serve immediately. Pass extra grated Parmesan cheese at the table.

ORECCHIETTE WITH BROCCOLI RABE, CHILIES AND LEMON

Steps:

• Heat a few inches of water in deep skillet to boil; prepare an ice bath in large bowl. Add broccoli rabe and salt to boiling water and cook 3 minutes. Drain and transfer to ice water. Drain again and dry.
• In a large skillet over medium-high heat, add a drizzle of oil and the sausage. Crumble and brown sausage. Remove with a slotted spoon to a paper towel-lined plate.
• Heat a large pot of water to boil for pasta and salt water once boiling. Add pasta and cook 1 minute shy of al dente. Reserve 3/4 cup starchy water and drain pasta.
• Meanwhile, chop broccoli rabe into bite-sized pieces. Heat EVOO, 4 turns of the pan, over medium heat, add broccoli rabe and a pinch of salt and toss. Add garlic, fennel pollen and seed, chili peppers and zest of 1 lemon and stir and toss a minute or two.
• Add the pasta to broccoli rabe along with a couple of handfuls of pecorino cheese and lemon juice. Toss the pasta 1 minute and use starchy water if the pasta gets dry. Serve pasta in shallow bowls with or without sausage on top.