One of the best known dishes of the Apulian gastronomic tradition is undoubtedly “Orecchiette with broccoli rabe”. Today we offer you a vary tasty reinterpretation, the homage to Puglia by Chef Salvo Cravero, who has chosen to enhance his dish with the intense and fruity taste of our Coratina Coppadoro monovarietal evoo.

How to proceed?
Clean and wash the broccoli rabe by separating the larger leaves from the buds.
Boil only the leaves in abundant salted water, drain them and cool them in bowl with water and ice.
Drain again and blend by emulsifying with Coppadoro extra virgin olive oil until a homogeneous cream is obtained (if necessary dilute with cold water) and filter through a narrow mesh strainer.
Allow the buds to whiten for a few minutes in the same water as the leaves and cool them as well in water and ice.
Cut the tomatoes in half, put them on a baking sheet and season them with Coppadoro extra virgin olive oil, salt and oregano. Bake at 200°C for 15 minutes.
Coarsely blend the bread with a bit of garlic and herbs. Transfer to a pan and grease with plenty of extra virgin olive oil. Bake at 200°C for 10 minutes.
Rub a pan with a clove of garlic and fry-pan with the extra virgin olive oil. Turn off and gently melt the anchovies. Combine the buds and let them flavour. Season with salt and pepper.
In the meantime, boil the orecchiette pasta in the cooking water of the broccoli rabe. Drain and stir in a pan at moderate temperature, with a few ladles of cooking water.
Place the broccoli rabe on a flat plate and mix with the orecchiette pasta.
Complete with toasted bread crumbs, roasted cherry tomatoes, anchovies cut into diamonds, broccoli rabe flowers and complete with a drizzle of Coppadoro extra virgin olive oil.
If you like, lightly sprinkle with pecorino cheese.