serves
4
prep
10 minutes
cook
20 minutes
difficulty
Easy
serves
4
people
preparation
10
minutes
cooking
20
minutes
difficulty
Easy
level
Stream free On Demand
Episode 4
episode • Cook Like an Italian with Silvia Colloca • cooking • 25m
G
episode • Cook Like an Italian with Silvia Colloca • cooking • 25m
G
Ingredients
- 400 g orecchiette
- 300 g cime di rapa (broccoli rabe), leaves and small florets picked
- 50 ml extra-virgin olive oil
- 4-5 anchovies
- 1 garlic clove, thinly sliced
- 1 dried bird’s eye chilli, stem discarded, coarsely chopped
Pangrattato
- 100 g stale sourdough bread, torn
- 2 tbsp extra-virgin olive oil
- sea salt, to taste
Instructions
1. For the pangrattato, place the torn bread in a food processor and blitz until coarse crumbs form. Heat the oil in small frying pan over medium heat, add the breadcrumbs, season with salt and stir for 3-4 minutes or until golden and toasted. Remove from the pan and set aside.
2. Meanwhile, bring a large saucepan of well salted water to the boil. Add the orecchiette and the rapini, stir and cook for 8-9 minutes or until the pasta is al dente.
3. Heat the oil in a large frying pan over medium heat. Add the anchovies and break them up into the oil, then add garlic, chillies and little pasta cooking water. When the pasta is al dente, remove the pasta and rapini with a large slotted spoon straight into the pan with the garlic and anchovy, dragging along some pasta cooking water. Toss for 1 minute or until well combined, then serve topped with the pangrattato.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Stream free On Demand
Episode 4
