Orecchiette alle cime di rapa (turnip tops greens)

Updated at: Thu, 17 Aug 2023 01:47:25 GMT

Step 1

Mix the water with the flour gradually. You can do this either on the table creating a flour well or in a bowl. When the ingredients start to bind together knead by hands with energy. Remember, during this step it is important to stretch and pull your dough while kneading to allow the flour’s gluten to start working and therefore obtain and elastic dough. After a few minutes of working it will slowly come together and result in a smooth and homogeneous dough. If your dough feels too sticky to your hands, feel free to add a touch of flour, if too dry and not binding, you can add a splash of water..

Step 2

When ready, wrap your dough in film and leave to rest for about 30 minutes, this will allow the dough to ‘relax’ and not being too elastic when shaping your pasta..

Step 3

Slice thick strips of pasta and then with the palm of your hands roll them on the table to thin them out. Press gently and while you do that also move your hands apart from each other.

Step 4

Cut the strips obtained into 2 cm nuggets.

Step 5

Now press with a blunt knife each nugget and while doing go also let it roll under knife forcing the pasta to almost scratch against the knife. Now curl the little scratched nuggets over your thumbs to create the little hears shape.

Step 6

Proceed with all the dough and place the already shaped orecchiette on a floured tray..

Step 7

Chef’s tips: If you keep the fresh pasta shaped in the fridge for a couple of days make sure it is properly dusted with flour for the humidity. Alternatively, you can freeze it in sealed boxes and cook it straight from the frozen into boiling water.

Step 8

Trim and wash the turnip tops. Remove the woody part of the stalk and keep the leaf and stem separate from each other. Boil in salted water the stalks until soft then boil for just a couple of minutes both the leaves and the tender stems.

Step 9

This is an extra step if you want to make use of the woody stalks. Sweat the chopped onion in a large pan with olive oil and a pinch of salt. When soft, add the cooked cime di rapa stalkes and cover with cooking water. Cook for 10 minutes then blend along with a few leaves for the color. Season to taste and pass through a fine sieve to remove any fiber still left.

Step 10

In a large pan fry the garlic in olive oil, add the chopped chili and anchovies and cook on medium heat until well golden. Add a splash of cooking water and drop the orecchiette in salted boiling water. Now add some of the leaves and the tender stem to the pan, and when ready toss the orecchiette directly into the greens.

Step 11

Dress with a glug of oilve oil, mix well and season to taste. Plate in large bowls and top with grated pecorino cheese.

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