Recipe: Orecchiette con Cime di Rape “Little ears”


  • 1 lb Orecchiette Pasta
  • 4 Filets of Anchovy, finely chopped
  • 1.5 lbs Broccoli di Rabe, cleaned & trimmed
  • 2 Fresh Garlic Cloves, coarsely chopped
  • ½ Cup Extra Virgin Olive Oil
  • Salt & Pepper, to taste
  • Hot Pepper Flakes, to taste
  • Pecorino-Romano Cheese, grated to taste


earsBring a large pot of nicely salted water to boil. Add both the pasta and brocoli di rabe. Set timer one minute short of pasta package instructions for ‘al dente’. In the meantime, in a small sauce pan heat the olive oil and sautéed the garlic cloves and anchovy. Being careful not to scorch garlic, stay close until it is just about golden and off the heat. (Remember it will keep cooking anyway). Drain the pasta when done and add back into same pot. Stir in the sautéed oil & garlic and gently toss with grated cheese and hot pepper flakes to your liking. Serve immediately.

Serves 4.