Orecchiette & Rapini
Rapini, also known as Italian broccoli, is a cruciferous plant that grows in Southern Italy. In Italy, we call it “Cime di Rapa” and it’s also known for its nutty and lightly bitter taste. However, they are truly delicious when cooked with pasta. The bitter taste fades away and they leave a nutty taste that is difficult to describe. This is also why they are so addictive: every time I cook them, I would just keep eating more!
It’s not a case that they are extremely healthy: they are known to have a role in the prevention of breast cancer. I buy them every time we go to the fruits store, as a healthy habit in my diet.
- A rapini bouquet
- 150 gr orecchiette pasta
- Olive oil
- 2-3 cherry tomatoes
- 1 teaspoon vegetable powder
- Turn of black pepper
Rinse and halve the cherry tomatoes. Rinse the rapini and chop them into large pieces (you eat all of them). Put a little olive oil in a large skillet and heat to low. Add the pasta, tomatoes, and rapini. Add enough water to cover the pasta. Add the vegetable powder. Increase the heat, cover with the top and let simmer until the rapini has softened. Take off the cover and let the water evaporate until the pasta is al dente. There should be some water left in the skillet. Add the breadcrumbs and mix well until the water is completely absorbed.
Serve hot, with a twist of pepper.