Orecchiette with Broccoli Rabe & Goat Cheese

Preparation info
  • Serves


    • Difficulty


Appears in
Italian Comfort Food

By The Editors of Saveur

Published 2015

  • About

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.


  • Kosher salt, to taste
  • 1 bunch broccoli rabe (about 1 lb.), coarsely chopped
  • cup extra-virgin olive oil


  1. 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.
  2. 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