Orecchiette With Broccoli Rape Recipes

ORECCHIETTE WITH BROCCOLI RABE AND SAUSAGE

Steps:

• Heat oil in a large skillet over medium heat. Add sausage, and cook, turning occasionally until browned, about 10 minutes. Remove sausage to a plate and reserve pan and sausage drippings.
• Meanwhile, bring a large pot of cold water to a boil over high heat. Add a large pinch of salt and broccoli rabe and cook, uncovered, until broccoli rabe is bright green and tender but still slightly crisp, about 5 minutes. Immediately transfer broccoli rabe using tongs to a colander (reserve boiling water) and rinse under cold running water. Chop into bite-sized pieces and set aside.
• Add pasta to reserved boiling water and cook, stirring occasionally, until al dente (tender but not mushy), about 12 minutes. Meanwhile, heat reserved pan and drippings over medium heat. Add garlic and cook, stirring frequently, until it is golden brown, about 5 minutes. Add broccoli rabe, pepper flakes, and 1 1/2 teaspoons of salt; increase heat to medium-high, and cook, continually stirring, until broccoli rabe is hot and tender, about 5 minutes. Slice sausage into 1/4-inch thick coins and add to pan and mix well cook until sausage is warmed through, about 5 more minutes.
• Drain pasta in a colander in sink, reserving 1/4 cup of cooking liquid. Toss pasta and liquid with broccoli rabe mixture. Transfer pasta to a serving dish or individual bowls, garnish with Parmesean and serve.

BROCCOLI RABE AND ORECCHIETTE

Steps:

• Place a pot of water on the stove to bring to a boil for pasta. Cover pot to bring water to a boil. Salt the water to season it and add half a pound of "little ears" pasta. Cook to al dente, about 7 minutes.
• Trim ends off broccoli rabe, coarsely chop it and add it to a deep skillet. Add 2 or 3 cups of water to the pan. Cover the pan and bring the broccoli rabe to a boil. When the rabe wilts down into the pan, salt it. Simmer the rabe for about 7 minutes until tender and no longer bitter. The color should remain deep green. Drain the rabe and reserve. Return the deep skillet to the stove and place it over medium heat. Add 5 turns of the pan of extra-virgin olive oil, chopped garlic, crushed red pepper flakes and saute 2 to3 minutes, stirring frequently. Add broccoli rabe and turn to coat them in garlic oil. Drain pasta reserving 3/4 cup of pasta water. Add the pasta and water to the pan. Toss pasta and broccoli rabe with lots of grated cheese, salt and pepper, to your taste. Serve immediately.

ORECCHIETTE WITH BROCCOLI RABE (ORECCHIETTE CON CIME DI RAPA)

Steps:

• 1. Trim all the leaves away from the broccoli rabe and remove the central core from each leaf. Remove the bottom 3 inches of the stem and peel the rest up to the flower buds. Rinse well in cold running water.
• 2. Bring a large pot of salted water to a boil. Add the broccoli rabe and stir to submerge. Cook, uncovered, until tender and deep green in color, 3 to 4 minutes. Using a slotted spoon or tongs, lift the greens out of the water and rinse under cold running water. Drain the leaves in a colander for a few minutes then coarsely chop them and set aside.
• 3. Bring another large pot of salted water to a boil. Add the orecchiette and stir to submerge and separate the pasta. Cook, uncovered, until the pasta is al dente, about 8 minutes. Reserve about 1/4 cup of the pasta cooking water for finishing the dish if necessary.
• 4. While the pasta is cooking, in a large skillet over moderate heat, warm the oil. Add the garlic and sauté, stirring frequently, until light golden in color, about 1 minute. Add the red pepper flakes, if using, the blanched broccoli rabe, and the reserved pasta cooking water as needed. Drain the orecchiette in a colander, shaking well to remove excess water, then add it the broccoli rabe in the skillet and toss together over moderate heat until heated through, about 1 minute.
• 5. Serve the pasta garnished with Pecorino Romano.

EASY ORECCHIETTE WITH BROCCOLI RABE

Steps:

• Bring a large pot of water to a boil; salt generously. Add broccoli rabe. Cook until leaves are wilted, about 1 minute. Using a slotted spoon, transfer broccoli rabe to colander; drain well.
• Return water to a boil, and add pasta; cook until al dente, according to package instructions. Drain, reserving 1/2 cup cooking liquid.
• Meanwhile, heat oil in large skillet over medium-low heat. Add garlic; cook, stirring, until soft, 30 seconds, being careful not to brown. Add anchovy fillets, if using, and crushed red pepper; cook, stirring, 1 to 2 minutes. Stir in broccoli rabe; cook until heated through, 3 to 4 minutes.
• Add pasta to broccoli rabe mixture; toss to combine, adding reserved cooking water as desired. Season with 1/2 teaspoon salt and 1/8 teaspoon pepper. Serve with Parmesan and lemon wedges.

ORECCHIETTE WITH BROCCOLI RABE

Steps:

• Bring a large pot of salted water to boil for pasta. Plop the orecchiette into the boiling water, and cook until al dente.
• Cook the garlic in 3 tablespoons olive oil in a large skillet over medium heat. Once the garlic is sizzling, crumble in the sausage, and cook, breaking up the clumps with the back of a wooden spoon, until browned, about 3 minutes. Season with the peperoncino. Add the broccoli rabe, and season with the salt and the remaining 2 tablespoons olive oil. Toss to coat the broccoli with the oil. Pour in 1 cup pasta water, then cover and cook until broccoli rabe is tender, about 15 minutes.
• When the broccoli rabe is tender, uncover, add 1 more cup pasta water, and bring to a boil. When the orecchiette is al dente, scoop the pasta from the water and add to the sauce. Toss to coat the pasta with the sauce. Remove from heat, sprinkle with the Pecorino Romano, and toss. Serve immediately.

ORECCHIETTE WITH BROCCOLI RABE

Steps:

• In large pot, bring 4 quarts of salted water to a boil. Meanwhile, cut broccoli rabe flowers and leaves away from large central stems. Chop flowers, leaves and smaller stems coarsely, and discard large stems.
• Heat 3 tablespoons of oil in large skillet over medium heat. Add chopped garlic. Once it starts to sizzle, increase the heat to high, and stir in the broccoli rabe. Stir until the greens have completely wilted, about 5 minutes.
• Add pasta to boiling water, and cook until al dente. Drain pasta, and return it to pot. Pour cooked greens, remaining olive oil and cheese over pasta, and toss quickly. Season to taste with salt and pepper, and serve immediately. Pass extra grated Parmesan cheese at the table.

ORECCHIETTE WITH BROCCOLI RABE

Steps:

• Heat oil in heavy small saucepan over medium heat. Add garlic and sauté until beginning to color, about 1 minute. Remove from heat.
• Cook pasta in large pot of boiling salted water until beginning to soften, stirring occasionally, about 8 minutes. Add broccoli rabe and cook until pasta is just tender, but still firm to bite, about 3 minutes. Drain. Transfer pasta and broccoli rabe to large bowl. Pour garlic oil over. Sprinkle with cheeses and toss to coat. Season to taste with salt and pepper.

ORECCHIETTE WITH BROCCOLI RAPE

Steps:

• While you are bringing 3 quarts of water to boil to cook the pasta, chop the onion and slice the garlic. Have the rest of the ingredients close at hand and you are ready to go.
• When the water comes to a boil, add the Orecchiette, cook for 8 minutes. Add the broccoli rape and continue cooking for 6-8 minutes. In the mean time, add olive oil to a large sauté pan and cook onions over high heat for 5-6 minutes.
• Add garlic and chili pepper and lower heat. Drain the Orecchiette and broccoli rape, reserving 1/2 cup of the cooking liquid.
• Add Orecchiette and broccoli rape to the sauté pan along with reserved cooking liquid. Add nutmeg, salt, pepper and Parmesan cheese. Toss well and serve.