In Switzerland we are very lucky with the local markets , they sell
a lot of italian products...now is the season of "cima di rape" , it's
a sort of tamed wild broccoli..you can do this recipe with broccoli
but the cima di rape is more savory...
this is a recipe from puglia where I can only wish to go back..It is a
marvelous area in southern Italy with brilliant food....
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| fresh from the market |
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| this is a must! |
Chop the cima di rape
leaves and stems , bring water and salt to the boil
throw in the cima di rape , when the water starts
boiling again add a table spoon of bicarbonate
this will keep the beautiful green color of
the vegetables when cooked but crunchy , drain them
and keep the green broth to cook the pasta.
serves two
- a bouquet of cima di rape
- one garlic clove peeled and sliced
- chile flakes
- three anchovies in oil
- olive oil
- half a pack of orecchiette
- sodium bicarbonate
- parmesan
- coarse salt
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| when it's cool squeeze the extra water out |
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| keep the water after you cooked the cima di rape it makes a wonderful gren broth for the orechiette... |
Fry the garlic , the anchovies , some chile flakes
in olive oil .
when the garlic takes a nice golden color and the
anchovies have melted add the broccoli and
cook a few minutes .
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put half of the amount of cima di
rape in a bowl and mash it , then add it
to the remaining casserole.
Cook the orecchiette as instructed in the green broth.
drain them and add them to the sauce.
simmer a few minutes with parmesan cheese..
It's ready!
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