Eastington@Paddington

from The Tucci Table: Cooking with Family and Friends (page 59) by Stanley Tucci and Felicity Blunt

Cime di rapa is called broccoli rabe or rapini in English. I substituted Broccolini. (The mustard flavour of the cime di rapa would add another dimension if I can find it).

The recipe called for blanching the broccoli in boiling water for 1 to 2 minutes, and refreshing under cold water to stop the cooking. I just blanched it for 1 minute, and did not refresh it but let it continue cooking out of the water, and that way it did not need as much reheating when adding back to the pasta. I used the blanching water to cook the pasta.

Garlic infused EVOO.

Anchovies (this made the dish, so don’t be stingy on the anchovies) and crumbled dried long red chilli (substituted for pepperoncini).

Add the blanched broccoli and cooked orecchiette with some pasta water. Quick (apart from the 12 minutes to cook the orecchiette) and delicious.

I prefer this version over the of the one over the Orecchiette with broccoli I did earlier.