Orecchiette con le Cime di Rapa Apulian Orecchiette With Broccoli Rabe Recipe
Ingredients
- 4 ounces (115g) rustic bread, cut into 3/4- to 1-inch pieces
- 1 garlic clove (5g), minced
- 2 tablespoons (30ml) extra-virgin olive oil
- Kosher salt and freshly ground black pepper
- 1/4 cup (60ml) extra-virgin olive oil, plus more for drizzling
- 4 anchovy fillets (5g)
- 3 garlic cloves (15g), minced
- 1/2 teaspoon red pepper flakes
- 12 ounces (340g) dried orecchiette
- 1 pound (450g) broccoli rabe (rapini), leaves and florets picked from stalks, stalks discarded or reserved for another use (see note)
Instructions
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