The recipes

Orecchiette with rapini (with Dauno extra-virgin olive oil)

Puglia

The recipe

Ingredients (for 4 people):

Rapini: 1.5 kg
Dried orecchiette pasta: 400 g
Fresh orecchiette pasta: 600 g
Garlic: 2 cloves
Anchovy fillets in olive oil: 5
Dauno extra-virgin olive oil: to taste
Red chilli pepper: 1
Salt

Remove the tops and the most tender leaves from the rapini stems. Wash several times in cold water and allow to drain in the colander. Bring to the boil plenty of lightly salted water, add the orecchiette and, halfway through cooking, add the well-drained rapini.

In the meantime, using plenty of extra-virgin olive oil, brown the garlic cloves, anchovy fillets and the whole chilli pepper in a frying pan. Let it all season, remove the garlic cloves, pour in the orecchiette with the rapini and let the flavour absorb. Turn off the flame, serve the orecchiette with rapini into dishes and add grated cheese to taste.

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