Orecchiette with broccoli rabe
Orecchiette with broccoli rabe is a traditional dish of Apulian cuisine, cherished for its authentically rustic flavour, evoking memories of home in those who love the beautiful region of Puglia. The orecchiette, made by hand using durum wheat flour (semolina) and water, is paired with broccoli rabe, garlic, anchovies, and chilli peppers. During our course, you'll learn how to make fresh orecchiette and cook broccoli rabe to perfection, starting with the preparation of the leaves. With just a few ingredients and the expertise of Master Chef Antonella Ricci, you'll be able to create a dish with an unmistakable flavour.
Perfect for family lunches and dinners, orecchiette with broccoli rabe will bring a touch of Puglia and a sense of conviviality to your table.
- Duration
- 1 hour
- Difficulty
- 3-5
Ingredients
For the pasta dough
- 300 g of semolina flour
- 150 ml of water
For the sauce
- 300g broccoli rabe
- 1 garlic clove
- 2 desalted and deboned anchovies
- ½ chili pepper
- Salt and pepper to taste
- Extra virgin olive oil
Tools
- carving knife
- cutting board
- fork
- kitchen tongs
- Ladle
- non-stick pan
- ramina
- saw knife
- scraper
- steel pasta cooker
- wooden cutting board (pastel board)
Start Cooking
Lesson 1
1. Semolina dough
Lesson 2
2. Orecchiette and semolina pasta cuts
Lesson 3
3. Sauce, Cooking and Plating
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