Chiancarelle con Cime di Rape

Name: Chiancarelle con Cime di Rape (Small orecchiette with rape tops)
Yield: Serves 4
Cuisine: Italian
Ingredients: 350 g chiancarelle or orecchiette pasta salt and pepper; 6 anchovy fillets; 500 g trimmed cime di rape (rape tops), or purple-sprouting broccoli; 3 garlic cloves, sliced; 1 red chilli, chopped; 6 tbsp olive oil; 350 g chiancarelle or orecchiette pasta salt and pepper; 350 g chiancarelle or orecchiette pasta salt and pepper; 350 g chiancarelle or orecchiette pasta salt and pepper; 500 g trimmed cime di rape (rape tops), or purple-sprouting broccoli

Small orecchiette with rape tops

Preparation info

Serves
4

Difficulty
Easy

Appears in

Antonio Carluccio's Italia

By Antonio Carluccio

Published 2005

About

Of the many traditional Puglian orecchiette dishes, this one from Foggia is very good and couldn’t be easier. Chiancarelle is Puglia’s small version of orecchiette. Purple-sprouting broccoli works well in place of cime di rape.

Ingredients

350 g chiancarelle or orecchiette pasta salt and pepper
500 g trimmed cime di rape

Europe
Italy
Fish course
Pescatarian
Mediterranean
Puglia
Pasta

Method

Add the pasta to a large pan of boiling salted water and cook for 6–7 minutes. Add the cime di rape and continue to cook until the pasta is tender, another 5 minutes or so.

Meanwhile, fry the garlic and chilli in the olive oil for a few minutes. Just before the garlic starts to brown, take the pan off the heat, and add the anchovies, stirring to dissolve them.

Drain the p