Serious Eats: Recipes
The Country Cooking of Italy's Orecchiette with Broccoli Rabe
The following recipe is from the June 20 edition of our weekly recipe newsletter. To receive this newsletter in your inbox, sign up here!
Preparing a pasta dish in the time it takes for the pasta itself to cook is a skill that everyone should possess. It's a path to quick and satisfying home cooked dinners even on the most hectic of evenings. The key to this knowledge come from a very Italian way of cooking, minimal in labor with a heavy reliance on the most thoughtfully sourced and paired ingredients.
This bowl of Orecchiette with Broccoli Rabe from Colman Andrews' The Country Cooking of Italy is a lovely example of that beautiful minimalism. The pasta and rabe cook in the same pot, coming together in a sizzling pan of anchovies and olive oil. The rest is merely a matter of tossing, plating, and choosing whether to serve with toasty breadcrumbs or salty-crumbly ricotta salata.