Orecchiette with rapeseed

Ingredients for 2 servings:

• 250 g orecchiette or other small pasta
• 400 g Cima di Rapa (wild broccoli / turnip greens)
• 1 onion(s)
• 1 garlic clove(s)
• 1 pinch of chili flakes
• 4 tbsp olive oil
• 4 tomatoes, dried in oil
• 75 g hard cheese (Grana Padano) or Parmesan or Pecorino, freshly grated
• Salt and pepper, freshly ground

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 35 minutes

Apulian pasta dish with Italian turnip greens

First, clean the Cima di Rapa. Discard any woody or hollow stems and pluck the leaves from the stems. Wash the vegetables. Blanch the stems and buds in boiling salted water for about 3-5 minutes, then add the leaves and cook for another minute. Remove the vegetables from the water with a slotted spoon, drain in a colander, and rinse with cold water. Add the pasta to the cooking water and cook until al dente. Meanwhile, peel and finely chop the onion and garlic clove, and fry in a pan with olive oil. Roughly chop the drained Cima di Rapa. When the onion and garlic mixture is translucent, add the chopped turnip greens. Chop the sun-dried tomatoes into small pieces and add to the vegetables. Stir frequently, season with salt, pepper, and chili flakes. When the pasta is al dente, remove a cup of the cooking water and add it to the vegetables. Then, drain the pasta well and toss it with the vegetables in a colander. Stir for one minute, then transfer to a plate and sprinkle with grated cheese.