Orecchiette with broccoli rabe (Friarielli)

Orecchiette with broccoli rabe, or Friarielli, are one of the most representative typical dishes of Puglia, especially of the province of Bari. The secret of this dish lies in the optimal cooking of the vegetables with pasta, and the experience and knowledge of raw ingredients result in a perfect dish. Orecchiette with broccoli rabe is a traditional country dish, simple but with a unique taste that comes from the combination of strong flavours.

Ingredients for 2 people:

  • Orecchiette 250gr 

  • Coarse salt 1-2 tablespoons

  • Olive oil 10ml

  • Peeled and finely chopped garlic 15gr 

  • Friarielli broccoli 200gr

  • Chilli flakes

Put water to boil, adding the 1-2 tablespoons of salt. When the water starts boiling, throw the Orecchiette in and cook it according to packet instructions.

Meanwhile, add the broccoli rabe (Friarielli), garlic, chilli flakes and olive oil to a cold pan and cook for 2/3 minutes over low-medium heat until sizzling but not golden. 

One minute before the pasta cooking time is up, drain the pasta, reserving around 200ml of cooking water. Tip the drained pasta and half of the cooking water and, if necessary, some salt into the pan with the mixture. Stir gently over a medium heat until the pasta is just perfectly cooked and coated in a glossy sauce: the cooking water should be almost all evaporated.

At the end, serve with plenty of black pepper and some grated Italian cheese as per your liking.

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