Orecchiette with Rapeseed

Ingredients for 4 servings:

• 200 g Flour Type 00 or 550
• 100 g durum wheat semolina
• 1 egg(s)
• 1 tbsp olive oil
• 1 pinch of salt
• some water
• 600 g Cima di Rapa (wild broccoli / kale), (kale*), alternatively broccoli
• 2 tbsp olive oil
• 1 garlic clove(s), very finely diced
• 1 red pepper, cut into small strips
• 2 tbsp breadcrumbs
• 2 tbsp Parmesan or Pecorino, grated
• 3 anchovies, finely chopped, as desired

Instructions

Working time approx. 50 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 10 minutes; Total time approx. 2 hours

Orecchiette with turnip greens

Knead the ingredients into a dough, adding a little water if necessary for consistency, and let rest for 1 hour. Tear off pieces of dough, roll them into 1 cm thick rolls, then cut 5 mm thin slices and roll each one out with a rolling pin. Then form the typical ear shape. Cook the pasta in salted water for 4-6 minutes, depending on the thickness of the dough. Taste once or twice to see if it is al dente. You can also buy the orecchiette ready-made. Peel the cabbage, chop it finely, and blanch it for about 3 minutes. Refresh it in ice water and sauté it with the garlic clove in 2 tablespoons of oil for a few more minutes. Then mix in the pepperoni pieces and orecchiette, divide them between plates, and sprinkle with the previously mixed breadcrumbs and Parmesan cheese. If you like, add the anchovies to the cabbage while it is briefly sautéing. *Like this pasta variety, Cima di Rapa (stem cabbage) is a typical product of the Apulia region. This robustly flavored cabbage variety grows in virtually every vegetable field there. The stem cabbage should not yet be in bloom, and only the leaves and tenderer stems should be used.