MIKE’S LAWFARE KITCHEN

Orecchiete con cima di rappa

Calabrians like simple food and frequently combine vegetables with pasta and cheese. This pasta is “little ears” and is found in our local stores. Use broccoli rabe, kale, broccolini, or any green you like. My daughter made this in Siderno this week.

INGREDIENTS:

• Large bunch of broccoli rabe or similar green

• Chili flakes

• 2 or 3 cloves of garlic chopped

• Chopped onion to taste red or white

• Fresh lemon to squeeze

• Olive oil to saute

• Grated Parmeggiano or Pecorino cheese

DIRECTIONS:

1. Boil water and blanch the greens for a few minutes then plunge into ice water in a large bowl to stop the cooking this takes out bitterness and pre cooks.

2. Reuse this water for the pasta and add sea salt bring to a boil and add orecchiette follow instructions until al dente

3. While the pasta is cooking sauté the garlic and onion as well as the chili flakes in a pan in a good glug of olive oil soften

4. With a paper towel squeeze out the broccoli rabe or other green until dry and chop to a suitable size

5. Add to the onion and garlic and cook through but keep the green from overcooking

6. When the pasta is done lift it out and add to this mixture – toss and add salt to taste

7. Squeeze in some fresh lemon and transfer to an individual bowl and dress with a generous fresh coating of Parmesan or Pecorino and extra chili if you like some extra heat.