Orecchiette con Cime di Rapa | Rice and Pasta | DW | 29.10.2013
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Rice and Pasta

Orecchiette con Cime di Rapa

Anna Calía serves up a classic southern Italian staple


06.11.2012 DW-TV EUROMAXX a la carte Gericht


- 600g rapini (also known as turnip greens or turnip tops)

- 400g orecchiette (fresh or dry)

- 100ml extra-virgin olive oil

- 4 anchovy fillets

- 100g white breadcrumbs (the bread should be at least one day old)

- 2 garlic cloves

- 2 chili peppers

- 1 pinch of salt

Fresh pasta dough:

- 500g durum wheat flour

- 100g warm water

- 1 pinch of salt

Work the flour, water and salt into a dough; shape the orecchiette and leave them to rest.

Meanwhile, rinse the rapini under cold water and cut them into pieces.

Bring a pan of salt water to the boil and add the turnip greens.

After 3 minutes, add the orecchiette to the pan. Once they are ‘al dente’, pour the remaining water out. Then mix the pasta and turnip greens in a pan with olive oil.

Gently heat a little olive oil in another pan.

Fry the anchovy fillets, chili peppers and garlic cloves together. Add the breadcrumbs and fry until crispy and golden brown. Then remove the garlic cloves.

Place the Orecchhiette and turnip greens onto a plate and garnish with the breadcrumbs, chili peppers and anchovies and serve hot.

Buon Appettito!


06.11.2012 DW-TV EUROMAXX a la carte Koch

This recipe comes to us courtesy of Anna Calía, head chef at Regia Corte in Matera, southern Italy.


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