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Orecchiette with Broccoli Rabe & Goat Cheese
Preparation info
- Serves
2–4
- Difficulty
Easy
Appears in
Published 2015
Orecchiette (“little ears”) are a typical pasta of Puglia, where they are often served with greens and meat ragù. Their domed shape is ideal for trapping the tangy goat cheese and chopped bitter greens of this simple-to-assemble dish.
Ingredients
- Kosher salt, to taste
1 bunch ⅓ cup
Method
- In a large pot of generously salted boiling water, cook broccoli rabe until crisp-tender, about 4 minutes. Using a slotted spoon, transfer to a large bowl of ice water. Drain, pat dry, and set aside.
- Heat oil in a 12″ skillet over medium. Add garlic and cook, stirring occasionally, until golden, about 3 minutes. Add chile flakes and cook, stirring frequently, for
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