How to Make ORECCHIETTE ALLE CIME DI RAPA | Broccoli Rabe Pasta Recipe 

That's what my bf (he and his family are from Puglia) and he's mother always do 😂. They add a tea spoon of peperoncino under olive oil to the orecchiette alle cime di rapa.

same here. we always add a little peperoncino in the oil

I always add red pepper flakes to greens.

My family also use chili pepper and ricotta salata

If it’s made with garlic and anchovies (classic barese style) then no cheese.

😂😂

The Italian alphabet has the letter H, but I understand what you are saying.

@@Gio_Vanni6143 yeah even latin had the aspirated h. We lost it

It has somewhere let's spread out and look for it guys have looked under the sofa maybe it's there I will look in the garage ok 👍 😉😆😙

@@cosettapessa6417 That h makes a difference in words like bruschetta. Sch is a K sound. I cringe when people pronounce it BROOSHetta. If they even get that far. 🤣

@ Christopher. I really like sausage too! I'm willing to bet Eva makes this too, with a different name. I'm going to check this out and review their other videos now.

In Italy they don't add sausage. The sausage and broccoli rape is the American Italian version. ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE--f-L4lyqyeg.html check this video out for the American Italian version with sausage.

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P. S.: This was the first time I've ever cooked with garlic and removed it from the pan after it finished infusing the sauce. The result is perfectly subtle, a revelation! Also subtle is the discreet use of the anchovies, treating them as a seasoning, in effect, rather than a main ingredient. I've long suspected that this would be their best use, and this totally confirms it: again, an ideal contribution to the whole flavor. This is long-overdue revenge on my first ever experience with anchovies, in my childhood, when out of curiosity I ordered a pizza with anchovies. This was in San Francisco, where, even though there is a strong Italian community, too many Italian restaurants are very Americanized. Anyway, the pizza was absolutely covered with the little critters, and it was so unbearably salty that I could barely eat it! Not a good first impression! So, I'm glad that childhood trauma has at last been healed...!

They aren’t super cheap in Italy either, at least this season and in the North .... but worth it!

Not just pasta: in Napoli we have friarielli (similar to broccoli rabe but way more bitter) and they are perfect with sausage in a panino or on pizza

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The cime di rapa is cooked down a little too much for my liking as well.

They need to be cooked!

I like the rabe cooked down. It gets rid of the bitterness. But I put sopresata instead of sausage.

As someone who's never made it before, please do let us know what you think in comparison to your way. I've never heard of or seen this dish before!

You don't notice it in final of dish it's just added layer of flavor

@@user-yr8bg1sj1n the first half of your statement seems to contradict the second half? I would notice it

I love cheese but I really don't like that it's put on everything!! If I want to eat cheese, I eat cheese. I don't add it to every recipe!!

The translation from the Spanish "camiseta" in Italian it is "camicia" so it is not so wrong what you used to say, the meaning it is correct.

Lovely memories 😊 just a quick thing: it's orecchiette (feminine, orecchietti would be masculine and doesn't exist)

They are fantastic with the tomato sauce where the meat cooked, like a ragù alla napoletana, and a ton of cacioricotta (a very savory cheese to grate made in puglia)

@@dianapohe typo

@@iReporteriReporting I was not trying to be rude or anything, it was just to make you aware 🤗

Each region makes dishes differently. Where we lived in Italy.. Garlic is not liked or used much. And no dishes where spicy there.. the more north you go or towards Sicily you go foods have garlic or become more spicy.

@@blueyedmermaid1447 Where did you lived?

@@blueyedmermaid1447 garlic and anchovies is the classic pugliese way of cooking this dish. The home of orecchiette.

It's orecchiettE 😉

@@ilarya8463 😊👍ok

Sorry but I am too tired to translate ...just finished to work...in a restaurant!

Grazie del tuo commento! ❤️

I dubt...bcs she finish to cook in the pan with oil garlic ecc... By the way is Eva 😉

@@ilarya8463 thanks for correcting the name! ❤️

This is what I needed to know, as I don’t eat ANY animals. Do you ever substitute anything to go in place of the anchovies? Or will it be just fine without any type of substitution?

⁠@@anti-ethniccleansing465 Hi! The anchovies give salty flavour , you can add a little bit of salt( they didn’t add to the rabe) or a sliced dried tomato, (soak it in the water to make it soft) let me know if you try it! ❤

Omit the tomato paste and you have the classic recipe.

@dramanator did you watch the video?

@@PastaGrammar I did! We'll try it when I can find broccoli rabe in St. Louis.

@@PastaGrammar admittedly, I saw the tomato paste, got a little upset, and skipped to the end. The Italian in me I guess.

Yes! It's a combination we use. And we put the very same ingredients on a quite popular pizza too. Pizza salsiccia e friarielli.

What can we use instead of anchovies if we are vegetarians? Or will it be just fine without using anything as a substitute do you think?

@@anti-ethniccleansing465 maybe capers. Same salty flavour.

@@cosettapessa6417 I have never been a fan of capers… well, boo! Any other ideas, by chance?

@@anti-ethniccleansing465 lol

@@cosettapessa6417 Not sure why that is funny, but OK… 🙄

There's a video in which Harper is cooking something for a blind taste test and Eva has to leave the room so she can't watch and he goes: "Vai Vai" hand gesture included. That cracked me up. It was so Italian.

Salt does not cause high blood pressure... look it up. But if you still think that it does, try using Potassium chloride. It tastes just as good.

@@biggianthead17 Well, my doctor says otherwise. Imo potassium chloride has a slight bitterness which I personally dislike.

@@natviolen4021 listen to your doctor