Apulian Tradition and Mediterranean Flavors
Orecchiette with broccoli rabe and sun-dried tomatoes is a delicious variation of a classic Pugliese cuisine. This dish, rich in history and tradition, combines the rustic essence of orecchiette, a pasta typical of the region, with the bold flavor of broccoli rabe and the intensity of sun-dried tomatoes, creating a perfect balance of flavors.
History of the Dish
Orecchiette, with their unique shape resembling little ears, are a symbol of Pugliese cuisine. The tradition of pairing them with broccoli rabe, a typical vegetable of the territory, dates back centuries, when peasants combined these simple but nutritious ingredients to create hearty meals. The introduction of sun-dried tomatoes in this recipe is more recent and represents the influence of Mediterranean cuisine, which often uses dried tomatoes to enrich dishes with a more concentrated and intense flavor.
Ingredients for 4 People
- 400 g of orecchiette
- 600 g of broccoli rabe
- 100 g of sun-dried tomatoes in oil
- 2 cloves of garlic
- Chili pepper to taste
- Extra virgin olive oil
- Salt
Step-by-Step Procedure
- Preparing the Broccoli Rabe: Clean the broccoli rabe by removing the more woody parts. Wash well and cut into pieces.
- Cooking the Orecchiette and Broccoli Rabe: In a large pot, bring salted water to a boil and cook the orecchiette. Add the broccoli rabe in the last 5 minutes of the pasta’s cooking time.
- Preparing the Sun-Dried Tomatoes: Meanwhile, drain the sun-dried tomatoes from the oil and cut them into strips.
- Sauté: In a pan, heat some oil with the garlic cloves and chili pepper. Add the sun-dried tomatoes and let them flavor for a few minutes.
- Finishing the Dish: Drain the orecchiette and broccoli rabe, reserving some of the cooking water. Pour the pasta and vegetables into the pan with the sun-dried tomatoes, mixing well and adding some cooking water if necessary to create a creamy texture.
- Serving: Serve the orecchiette hot, with a drizzle of raw extra virgin olive oil.
Tips for a Perfect Dish
- Quality of Ingredients: Choose good quality orecchiette and fresh broccoli rabe for an optimal result.
- Al Dente Cooking: Ensure the orecchiette are cooked al dente to maintain the right texture.
- Balance of Flavors: Adjust the amount of chili pepper according to your taste, to not overpower the delicate flavor of the broccoli rabe.
Conclusion
Orecchiette with broccoli rabe and sun-dried tomatoes is a dish that encapsulates the richness of Pugliese cuisine, combining tradition and taste in a perfect union. Try it to bring a piece of Puglia to your table!
