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Categories:Viewed: 92 - Published at: 6 years ago
Ingredients
- 1 lb broccoli raab
- 12 cup olive oil, divided
- 3 slices Italian bread, turned into coarse crumbs in blender
- 4 large garlic cloves, minced (to taste)
- 1 teaspoon red pepper flakes
- 1 lb orecchiette
- kosher salt & freshly ground black pepper
Method
- Generously salt a large pot of water and set it over high heat.
- Trim tough ends from broccoli raab and discard.
- Cut the leafy tops and florets off the stems and reserve.
- Cut stems into 1-inch lengths.
- When water comes to a boil, drop in stems, return to the boil and cook 2 to 3 minutes.
- Remove stems with a strainer, drain and reserve.
- Bring cooking water back to a boil and add orecchiette.
- Meanwhile, in a large skillet, heat 1/4 cup of the olive oil over medium-high heat.
- Add bread crumbs and cook, stirring and tossing constantly, until golden-brown and crisped, 5 to 7 minutes; pour crumbs into a bowl or plate and wipe out pan.
- Return pan to burner over medium heat and add remaining 1/4 cup olive oil.
- Add garlic and red-pepper flakes; saute briefly.
- Add broccoli raab stems and tops and saute, stirring occasionally, about 7 minutes, until greens are tender.
- When orecchiette is done, drain, reserving 1/4 cup of the cooking liquid.
- Reduce heat under skillet to medium-low and add drained orecchiette and cooking liquid to skillet; stir well.
- Add reserved bread crumbs and salt and pepper to taste; stir and toss until bread crumbs are thoroughly distributed and serve immediately.
