Today you will learn how to use one of the products that I love the most because it reminds me of the flavors and tastes of my hometown. This recipe has been cooked by Raffaele, our new staff member. Bravo ūüėČ

Orecchiette with Cime di Rapa (Turnip) sauce and breadcrumbs

Recipe is good for 4 people




400 g of Orecchiette Pasta
1 jar of Cime di Rapa Cream
4 Tbs of Extravirgin Olive Oil
2 cloves of garlic
4 or 5 Anchovy Fillets
3 Tbs of Breadcrumbs
A hot chilli pepper (if you like it)
2 Tbs of salt


Boil 4 liters of water for the pasta. At the same time, take a pan, pour two tablespoons of oil and put it on the stove to heat.


When the oil is hot, throw in a clove of garlic (just beat it without removing the outer casing) poach and cook for 2 minutes.


Pour the cime di rapa and cook for 2 or 3 minutes, mixing occasionally. When the water is boiling, add two tablespoons of salt. Put the pasta in the pot and let it cook for 13 minutes.


Get the anchovies and lay on a cutting board. Slice very thinly.


Do the same with the hot pepper.


Take another pan, pour two tablespoons of olive oil and let it heat up on the stove. Add  a clove of garlic just beat without removing the outer casing (poached) and cook it for 2 minutes. Add the anchovy and the hot pepper and let them fry for 3 or 4 minutes.


Then take 3 TBS of the breadcrumbs and throw it in the pot with the garlic, anchovy and pepper.

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Cook for 5 minutes until all the ingredients melt together. It has to become brown.

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Drain the pasta.

Pour the drained pasta to the pan with the cream of cime di rapa. Alternatively, you can pour the pasta and the cream of cime di rapa in the pot. Mix together.

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Put  the Orecchiette with Cime di Rapa on dishes and pour  toasted breadcrumbs on each.


Serve your Orecchiette with Cime di Rapa with a glass of red wine Aglianico or Negroamaro.



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