Of which 5.3 g sugars and 2.5 g saturated fat.
Values are for the first option listed in the ingredients; substitutions and variations change them. Carbs exclude fiber; energy uses the EU conversion factors (fiber at 2 kcal/g). Source for sugars and saturated fat: Portuguese Food Composition Database (Base de Dados da Composição de Alimentos), Instituto Nacional de Saúde Doutor Ricardo Jorge, I. P. — INSA, v 7.1 - 2026.
Quantities and times are a starting point: adjust them to your taste. Two things don't change: poultry and ground meat must be cooked all the way through, and allergens — always check the labels.
Highlights Leafy greens, anchovy and toasted crumbs
Allergens gluten, fish
Orecchiette con le cime di rapa
Broccoli rabe, anchovy and breadcrumbs
Little pasta shells scoop up greens, garlic and anchovy, with toasted breadcrumbs on top. It's an emblematic dish of Puglia, especially Bari. Cime di rapa (broccoli rabe) are the leaves, shoots and tender florets; young turnip greens are the closest alternative.
Ingredients
- 180 g (6½ oz) dried orecchiette
- 350 g (12½ oz) cime di rapa (broccoli rabe), trimmed, leaves and tender stems
- 15 g (½ oz) anchovies in olive oil, drained
- 6 g garlic, peeled
- 25 g (1 oz) olive oil
- 0.4 g dried chili
- 20 g (¾ oz) plain breadcrumbs
- water and coarse salt for cooking the pasta, as needed
Method
- Remove any yellow leaves and thick, fibrous stems. Weigh out 350 g after trimming; separate the tender stems from the leaves and small florets.
- Wash in two or three changes of water until there's no grit left. Cut the stems into 2 cm (¾ in) pieces and leave the leaves in larger pieces.
The full method (12 steps), Rico's tip, the variations and storage are in the ebook “Pasta”. The English edition is coming soon.
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