Photo by Sarah Shatz
2 bunches rabe Ask a question about this ingredient
3 tablespoons extra virgin olive oil Ask a question about this ingredient
3 cloves garlic Ask a question about this ingredient
4 anchovy fillets Ask a question about this ingredient
pepperonchino Ask a question about this ingredient
salt and pepper Ask a question about this ingredient
half cup chicken stock Ask a question about this ingredient
1 tablespoon red wine vinegar Ask a question about this ingredient
1 pound quality orecchiette Ask a question about this ingredient
good parmeggiano cheese Ask a question about this ingredient
Remove most of the stems from rabe. Cut greens into 2 or 3 inch pieces. Boil and salt water. Blanche the greens for five minutes or so. Drain and set aside.
Ask a question about this stepHeat three tablespoons of olive oil over medium heat. Add chopped garlic and anchovies, along with a good pinch of pepperonchino. Saute three minutes or so, until anchovies are dissolved.
Ask a question about this stepAdd rabe, stir and saute about 5 minutes so it soaks up the oil. Add a bit of salt. Add chicken broth and vinegar and saute, stirring as needed, till the rabe is tender but by no means mushy. There should be a bit of tasty liquid but not too much.
Ask a question about this stepBoil orecchiete in salted water, watching like a hawk that it doesn't overcook. I recently bought very good orecchiette that was ready three minutes before the recommended cooking time. Drain pasta when done.
Ask a question about this stepCombine pasta and rabe over medium heat for a minute or two. Check for salt. A bit of oil will not hurt.
Ask a question about this stepServe with generous grating of parmeggiano, a drizzle of oil, black pepper and a little fine sea salt.
Ask a question about this step
Merrill is a co-founder of food52.
