Main course

Orecchiette con Cime di Rapa

Name: Orecchiette con Cime di Rapa
Total time: 25 min
Yield: 2
Ingredients: 100 g Orecchiette; 150 g Stalk cabbage; 1 Stk Garlic cloves; 15 g Anchovies; 1 Stk Chili pepper; 20 ml Olive oil; Pecorino Romano 20 g grated; 1 Stk Umeboshi; 0.25 tsp Iodized salt; 0.5 tbsp Sesame seeds; 10 g toasted breadcrumbs; 1 Prise black pepper

Prep time

25 min

Portions

Difficulty

Easy

356

kcal

Nutrition · Per portion

Carbs

42.3 g

Protein

12.2 g

Fat

15.4 g

Estimates calculated automatically from the ingredients — not a nutrition declaration.

KI-generiert

Ingredients

For 2 portions

OrecchietteOr: Pasta
100 g
Stalk cabbageOr: Cime di Rapa, Stalk cabbage
150 g
Garlic cloves
1 Stk
AnchoviesOr: Anchovies
15 g
Chili pepperOr: Chili flakes
1 Stk
Olive oil
20 ml
Pecorino Romano 20 g gratedOr: Parmesan, Grana Padano
as needed
Umeboshi
1 Stk
Iodized salt
¼ tsp
Sesame seedsOr: Sesame
½ tbsp
toasted breadcrumbs
10 g
black pepper
1 Prise

Method

Step by step

1
Clean cime di rapa, remove tough stalks, divide into pieces.
2
Bring large pot of salted water to boil.
3
Blanch cime di rapa 3 minutes, remove with slotted spoon.
4
Cook orecchiette al dente in same water.
5
Meanwhile slice garlic, slice chili into rings.
6
Heat olive oil in a large pan, melt anchovies in it.
7
Briefly fry garlic and chili.
8
Add cime di rapa and briefly sauté.
9
Add orecchiette with some cooking water to pan, mix well.
10
Sprinkle with pecorino, optionally serve with toasted breadcrumbs and pepper.

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Main course

Orecchiette con Cime di Rapa

For 2 portions

Step by step

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