Orecchiette with Broccoli Rabe: History, Ingredients, and Recipe of the Iconic Apulian Dish
Orecchiette with broccoli rabe is one of the emblematic dishes of Apulian cuisine, a perfect combination of simplicity, flavor, and peasant tradition. In this article, we’ll tell you the story of this dish, reveal the authentic ingredients, and guide you step by step through the traditional recipe to prepare it at home.
🌿 Origins and History of the Dish
Orecchiette, named after their shape that resembles a small ear, are a typical pasta of Puglia, particularly from the Bari area. Their origins date back to the Middle Ages and are believed to have been influenced by both local and Provençal traditions (from the Angevin period), when Puglia was under the Kingdom of Naples.
Broccoli rabe, on the other hand, are a vegetable typical of central-southern Italy, perfectly suited to the southern climate. They are harvested in the autumn and winter months and, with their slightly bitter taste, perfectly balance the fresh pasta.
This dish is a symbol of "cucina povera" (poor cuisine): few simple ingredients, but a wealth of knowledge and flavor.
🛒 Ingredients (for 4 people)
- 400 g of fresh orecchiette (better if homemade)
- 1 kg of broccoli rabe (about 700 g once cleaned)
- 2 cloves of garlic
- 4 anchovy fillets in oil
- Chili pepper to taste (fresh or dried, as preferred)
- Extra virgin olive oil (generous amount, preferably from Puglia)
- Coarse salt to taste
👩🍳 Traditional Recipe: Step-by-Step Preparation
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Cleaning the Broccoli Rabe
Remove the tougher leaves and thick stems, keeping only the tender leaves and florets (the "tops"). Rinse well under running water. -
Cooking in Boiling Water
In a large pot, bring plenty of salted water to a boil. Once boiling, add the broccoli rabe. After 4-5 minutes, add the orecchiette to the same water. Cook for another 8-10 minutes (or according to the pasta cooking time). -
Making the Sauté
While the pasta and vegetables cook, in a large pan, gently sauté the crushed garlic cloves in a generous amount of EVOO. Add the anchovy fillets and chili. The anchovies should slowly melt, creating a flavorful paste. -
Tossing the Pasta
Drain the orecchiette and broccoli rabe directly into the pan with the sauté (reserve a ladle of cooking water). Toss everything together for 1-2 minutes, adding a little cooking water if necessary to better combine. -
Serving
Serve immediately, piping hot. Some people add a drizzle of raw olive oil or a sprinkle of toasted breadcrumbs, according to the traditional Bari style.
🍷 Pairings and Tips
Recommended wine: a fresh, crisp white such as a Puglian Fiano or Verdeca.
For a vegetarian version, you can omit the anchovies: the dish remains delicious thanks to the bold flavor of the broccoli rabe.
❤️ Why It’s a Special Dish
Orecchiette with broccoli rabe is more than just a recipe: it’s a symbol of identity and tradition, a dish that tells the story of the land and culture of Puglia. Preparing it at home is like taking a small journey into the heart of Puglia, through olive groves, countryside, and ancient flavors.