ORECCHIETTE WITH BROCCOLI RABE
Orecchiette with broccoli rabe is one of the signature pasta dishes from Apulia, city of Bari in particular.
Provided by Italian Recipe Book
Categories Pasta
Number Of Ingredients 7
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.
BROCCOLI RABE AND ORECCHIETTE
Provided by Rachael Ray : Food Network
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 8
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
Categories Pasta Vegetable Side Vegetarian Quick & Easy Lunch Parmesan Broccoli Healthy Bon Appétit Sugar Conscious Pescatarian Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 6
Number Of Ingredients 6
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 AND RED PEPPER
Orecchiette with broccoli rabe, also known as rapini, is a classic dish from Apulia, the region of Italy that makes up the heel of the country's boot shape. To make the dish more colorful, I added red bell pepper to the traditional mix. The sweetness of the peppers makes a nice contrast to the bitter greens.
Provided by Martha Rose Shulman
Categories dinner, weekday, pastas, main course
Time 30m
Yield Serves 4
Number Of Ingredients 8
Steps:
- Cut away the tough stem ends of the broccoli rabe and wash well. Meanwhile, bring a large pot of water to a boil. Season generously with salt and add the broccoli rabe. Cook for 5 minutes, until tender, and transfer using a spider or a slotted spoon to a bowl of ice cold water. Let sit for a few minutes and drain. Squeeze out water and chop very fine. Bring the water back to a boil and add the orecchiette. Cook al dente, following the timing instructions on the package (usually 9 to 10 minutes).
- While the pasta is cooking, heat 1 tablespoon of the oil over medium heat in a large, heavy nonstick skillet and add the garlic and red pepper flakes. Cook until the garlic is fragrant, 30 seconds to a minute, and add the diced red bell pepper. Cook, stirring, until tender, 3 to 5 minutes, and add the remaining tablespoon of oil and the broccoli rabe. Toss together for a minute, season to taste with salt, and remove from the heat but keep warm.
- Stir 1/4 to 1/2 cup of the pasta cooking water into the greens. Drain the pasta and toss it with the greens, peppers, and cheese. Serve at once.
Nutrition Facts : @context http, Calories 467, UnsaturatedFat 8 grams, Carbohydrate 70 grams, Fat 13 grams, Fiber 6 grams, Protein 20 grams, SaturatedFat 4 grams, Sodium 583 milligrams, Sugar 4 grams
BROCCOLI WITH ORECCHIETTE
Broccoli, garlic, and olive oil add nutrients to a dish of pasta that's easy to whip up on a busy weeknight.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains
Number Of Ingredients 7
Steps:
- Bring a large stockpot of water to a boil. Add pasta, and cook until al dente, stirring occasionally to keep the pasta from sticking, about 8 minutes. Transfer to a colander to drain, reserving 1/2 cup cooking liquid. Set pasta aside.
- Heat 1 teaspoon olive oil in a large skillet over medium heat. Add garlic; saute until golden, stirring to avoid burning, about 2 minutes. Add broccoli and reserved cooking liquid; cook, stirring, until broccoli is tender and bright green, about 3 minutes. Add the salt, and season with pepper. Remove from heat.
- Add reserved pasta to pan, and toss well to coat. Transfer to four serving bowls; drizzle each with 1/2 teaspoon olive oil, and garnish each serving with 1 1/2 teaspoons grated pecorino cheese.
Nutrition Facts : Calories 284 g, Cholesterol 4 g, Fat 5 g, Protein 12 g, Sodium 801 g
ORECCHIETTE RABE (BROCCOLI) PASTA
This is a great Southern Italian recipe from 150 year old butcher shop in Bari Italy, owner is Leda Monzari. It has a unique bitter flavor from the rappini Italian broccoli, which I cannot get in Russia yet but in most USA markets.Orecchiette Pasta is ear shaped and pinched, get it anywhere in USA.This is different, your friends will come back for more! John Ortega in Moscow,Russia
Provided by John Ortega
Categories European
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Put olive oil in a non stick pan, add the chopped Garlic, Pepper Flakes, and the Anchovies.
- Cook till garlic turns a slight brown.
- Put Rape or Rappinni Broccoli in boiling hot water, salt, cook till soft.
- Strain rabe from the boiling water and use the green water to boil the Orecchiette pasta.
- Strain water from pasta, add pasta and rape to olive oil mixture,garlic,anchovie mixture, toss and serve it hot.
Nutrition Facts : Calories 236.1, Fat 1.4, SaturatedFat 0.2, Sodium 41.2, Carbohydrate 45.8, Fiber 4.9, Sugar 1.9, Protein 11
ORECCHIETTE WITH CANNELLINI AND BROCCOLI
Categories Bean Onion Pasta Tomato Sauté Quick & Easy Basil Broccoli Bon Appétit
Number Of Ingredients 11
Steps:
- Heat oil in large nonstick skillet over medium-high heat. Add onion and sauté until tender, about 5 minutes. Add garlic and crushed red pepper; stir 1 minute. Stir in tomatoes with juices and 1/4 cup water. Bring to boil. Reduce heat to medium; boil gently until sauce thickens, stirring occasionally, about 10 minutes. Stir in beans and basil. Season sauce to taste with salt and pepper.
- Meanwhile, cook orecchiette pasta in large pot of boiling salted water until almost tender, about 15 minutes. Add broccoli florets; cook until pasta is just tender but still firm to bite and broccoli florets are crisp-tender, about 2 minutes longer. Ladle out 1/2 cup pasta cooking water and reserve. Drain orecchiette and broccoli florets; return to pot.
- Add tomato sauce and reserved pasta cooking water to pasta and toss to blend. Season to taste with salt and pepper. Transfer pasta to bowl. Sprinkle with cheese and serve.
ORECCHIETTE WITH BROCCOLI RABE
Provided by Amanda Hesser
Categories dinner, weekday, pastas, main course
Time 30m
Yield 4 servings
Number Of Ingredients 7
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.
Nutrition Facts : @context http, Calories 770, UnsaturatedFat 25 grams, Carbohydrate 93 grams, Fat 34 grams, Fiber 10 grams, Protein 27 grams, SaturatedFat 6 grams, Sodium 893 milligrams, Sugar 4 grams
ORECCHIETTE WITH BROCCOLI RABE AND SAUSAGE
This is from "Lidia's Italian Table: Italian American Favorites" by Lidia Matticchio Bastianich, author and host of the PBS television series of the same name. The shape of the pasta (orecchiette means "little ears" ) soaks up the flavorful sauce. This is a one-dish meal, very hearty and very satisfying. Serve with lots of crusty bread to soak up the sauce.
Provided by Epi Curious
Categories One Dish Meal
Time 30m
Yield 6 , 6 serving(s)
Number Of Ingredients 10
Steps:
- Bring the chicken stock to a boil.
- Cook the orecchiette in a large pot of boiling salted water until al dente; drain well.
- Meanwhile, in a large, deep skillet, heat the oil. Add the garlic and cook over moderately high heat until golden. Add the broccoli rabe, crushed red pepper and salt; cover and steam for 5 minutes, stirring occasionally. Stir in the hot chicken stock, sausage and butter and cook over high heat until the sauce reduces slightly, about 3 minutes.
- Add the orecchiette to the skillet and toss gently. Sprinkle half the Parmigiano on top and toss again. Serve immediately, sprinkled with the remaining cheese.
Nutrition Facts : Calories 498.6, Fat 17.5, SaturatedFat 4.8, Cholesterol 20.7, Sodium 525.5, Carbohydrate 62.9, Fiber 5.5, Sugar 3.2, Protein 23.3
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