Orecchiette with Rabe
This classic Pugliese dish was inspired by Anna, who taught me to make orecchiette by hand on the streets of Bari. The brilliance of this dish is its simple bal
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Cooking tools:
- Pot
- Stove
- Slotted spoon
- Skillet
- Chef's knife
- Cutting board
Ingredients
- 8 ounces orecchiette
- Extra virgin olive oil
- 3-4 cloves fresh garlic, peeled, but left whole
- ½ red onion, thinly sliced
- Generous pinch crushed red chili flakes
- 1 small bunch broccoli rabe, or other bitter greens, coarsely chopped
- Sea salt
- Cracked black pepper
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