Ingredients
For the Orecchiette
400 gr semolina flour
190 ml water
For the sauce
bunch A of Cime di Rapa (Broccoli rabe)
2 cloves garlic
4 - 5 anchovies
½ chili
½ Juice from a lemon
½ Zest from a lemon
Yogurt stone / mild cheese
Directions
Step 1
Pour the flour on the working surface. Make a pit in the middle and add the water.
400 gr semolina flour
190 ml water
Step 2
Start mixing, each time collecting more flour from the sides of the pile.
Step 3
Knead the dough until it is smooth and elastic.
Step 4
Cut a piece of the dough and roll it into a long "snake".
Step 5
Cut pieces from the "snake", a little bit smaller than what you would cut for gnocchi.
Step 6
Take one piece and a cheap kitchen knife. Hold the knife at a 45-degree angle to your work surface, then press and roll the piece of dough toward you. Unfurl the dough over your thumb in the opposite direction to form a concave shape.
Step 7
Separate the Broccoli rabe flowers and leaves from the stems. Chop the stems and the flowers and leaves cut roughly.
bunch A of Cime di Rapa (Broccoli rabe)
Step 8
Slice the garlic cloves.
2 cloves garlic
Step 9
Boil water with salt.
Step 10
Add all the broccoli rabe (flowers, leaves, and stems) to the boiling water and cook them for 4 min.
Step 11
In a pan- fry garlic, chili, and anchovies in olive oil. Add some oil from the anchovies can if you want more fishy flavors (it's YUMMM).
4 - 5 anchovies
½ chili
garlic
Step 12
Add the Orecchiette to the boiling water. Once they start to float to the surface, cook them for an additional minute.
Step 13
Transfer the pasta and the broccoli rabe to the pan. Add the lemon juice.
½ Juice from a lemon
Step 14
Cook it in the pan with the sauce for another min.
Step 15
Serve in a bowl, grate some lemon zest, and yogurt stone on top.
½ Zest from a lemon
Yogurt stone / mild cheese
Step 16
YASSS!
