For those who didn't grow up in Italy, the words "cime di rapa" (turnip greens or broccoli rabe) might sound mysterious. They aren't regular broccoli: they are a unique vegetable with a pleasantly bitter, pungent, and extraordinarily intense flavor.
And there is only one sacred way to elevate them: pairing them with handmade orecchiette pasta.
Today, I wanted to bring this piece of the Apulian soul to the table. As I was cleaning the greens, my thoughts immediately went to my grandmother, sitting at her wooden table, shaping the orecchiette one by one using only her thumb and a knife. A millenary art where the hollow shape of the orecchietta is specifically designed to "hug" and capture the true essence of this amazing vegetable.
I know very well that this dish always sparks heated debates: some say adding anchovies to the sauté is a must, while others consider it a heresy that masks the pure flavor of the greens.
My grandmother's version achieved a perfect balance that would convert anyone.
I'm not sharing the exact measurements and steps just yet. If you want to find out how to replicate this true Apulian magic at home, follow me: in the next few days, I will publish her original recipe step by step.
In the meantime, let me know in the comments: do you think anchovies belong in it or not? 🥦🇮🇹
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