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Orecchiette con Cime di Rapa
- Serves
4
as a starter - Difficulty
Medium
By Caz Hildebrand and Jacob Kenedy
Published 2010
A practised hand can cook the orecchiette and cime di rapa simultaneously, in the same pot. This requires some understanding of both products — how fresh each is, the thickness of the pasta, etc. — in order to determine which goes in the water first. For simplicity, here are instructions to cook them separately.
Ingredients
1 200 g 400 g
Method
There are three ways to tell if cime di rapa are tender, new season’s or tougher, older ones:
- – Outside of Italy, new season’s cime di rapa is hard to get and if you have any at all, they are likely tough and old.
- – Look at the calendar – in October they are likely to be new season’s, getting tougher from mid-November onwards.
- –
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