CIME DI RAPA SAUCE
A simple, fresh take on Cime di Rapa sauce, a traditional Puglian sauce that goes perfectly with orecchiette. ‘Cime di rapa’ literally translates to ‘turnip tops’ and are the leafy green tops...
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Cooking tools:
- Pot
- Colander
- Skillet
- Cutting board
- Chef's knife
- Measuring cup
- Kitchen scale
- Stove
- Wooden spoon
- Serving bowl
Ingredients
- Hand-made orecchiette pasta, or 300-350g of dried orecchiette
- 1 bunch cime di rapa (from selected greengrocers or Italian delis)
- 150mL extra virgin olive oil
- 1 cup (70g) fresh breadcrumbs
- 3 garlic cloves, finely chopped
- 8 anchovy fillets in oil, drained, finely chopped
- 1 long red chilli, finely chopped
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