Orecchiette with Broccoli Rabe and Pancetta
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Orecchiette with Broccoli Rabe and Pancetta
Orecchiette with Broccoli Rabe and Pancetta is a great Italian dish. Broccoli rabe, also known as rapini, is not really broccoli at all, but a member of the turnip family. It is used often in Italian cooking. The leaves, stems, buds and flowers are all edible and have a slightly pungent and sometimes bitter flavor. Finishing this dish with a drizzle of Colavita Novello Extra Virgin Olive Oil is the perfect complement.
Ingredients
Directions
Cook pasta according to directions. Reserve 1/2 cup of pasta water.
Blanch the broccoli rabe for 2 minutes in a pot of boiling salted water; drain and immediately plunge into a bowl of ice water to stop the cooking. Cut into bite sized pieces.
In a large skillet, heat the oil over medium heat; add the garlic, red pepper flakes and pancetta; saute for 2 - 3 minutes.
Add anchovy fillets, mashing them with your spoon to make a paste; add the broccoli rabe and toss to coat.
Add chicken broth and cook for 5 minutes. Add pasta; toss well and heat through, adding some of the reserved pasta water if it seems to dry. Drizzle with Novello extra virgin olive oil, if desired; top with Parmesan cheese and serve in warmed shallow bowls.
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Ingredients
Directions
Cook pasta according to directions. Reserve 1/2 cup of pasta water.
Blanch the broccoli rabe for 2 minutes in a pot of boiling salted water; drain and immediately plunge into a bowl of ice water to stop the cooking. Cut into bite sized pieces.
In a large skillet, heat the oil over medium heat; add the garlic, red pepper flakes and pancetta; saute for 2 - 3 minutes.
Add anchovy fillets, mashing them with your spoon to make a paste; add the broccoli rabe and toss to coat.
Add chicken broth and cook for 5 minutes. Add pasta; toss well and heat through, adding some of the reserved pasta water if it seems to dry. Drizzle with Novello extra virgin olive oil, if desired; top with Parmesan cheese and serve in warmed shallow bowls.