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The Country Cooking of Italy's Orecchiette with Broccoli Rabe

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[Photograph: Melissa Hamilton and Christopher Hirsheimer]

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.

Reprinted with permission from The Country Cooking of Italy by Colman Andrews. Copyright © 2012. Published by Chronicle Books. Available wherever books are sold. All rights reserved.

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