Broccoli rabe or rapini is a green cruciferous vegetable, with the leaves, buds, and stems all being edible. The buds somewhat resemble broccoli, but don not form a large head. Orecchiette with broccoli rabe is an italian pasta recipe typical of Apulian cuisine.

Ingredients for 4 persons:
0,7lb/320g of orecchiette.
0,55lb/250g broccoli rabe.
5 anchovies in oil.
2 garlic cloves.
1 dried chili pepper.
6 tablespoons of breadcrumbs.
Extra virgin olive oil.
Chili powder.
Parsley.
Salt.
Black pepper.

Method:
Toast the breadcrumbs with oil, garlic, chilli powder, pepper, parsley and 2 anchovies. Boil the tbroccoli rabe in the pot for the pasta; blend half of it and reduce to cream.
Cook the orecchiette in the broccoli rabe water after adding salt.
In a pan sauté the broccoli rabe with oil, garlic, chili pepper and anchovies; add the broccoli rabe cream, a ladle of cooking water and let it simmer a few minutes. Halfway through cooking, drain the orecchiette in the pan and finish cooking with cooking water. Stir with oil and cooking water.
Serve with a sprinkle of toasted breadcrumbs.

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