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oil-cured black olives anchovy golden raisins parsley scallions garlic freshly grated Pecorino cheese extra-virgin olive oil broccoli rabe red wine salt Pasta
Viewed: 7 - Published at: 8 years agoIngredients
- 5 oil-cured black olives, pitted
- 4 anchovy fillets
- 2 tablespoons golden raisins
- 1/2 cup chopped parsley
- 2 large scallions, coarsely chopped
- 1 garlic clove, minced
- 2 tablespoons freshly grated pecorino cheese, plus more for sprinkling
- 1/4 cup extra-virgin olive oil
- 1 1/4 pounds broccoli rabe, thick stems discarded and the rest coarsely chopped
- 1 tablespoon dry red wine
- Salt and freshly ground pepper
- 1/2 pound pasta, such as garganelli, fusilli or pasta shells
Method
- In separate small bowls, cover the olives, anchovies and raisins with hot water and let soak for 10 minutes.
- Drain well.
- Coarsely chop the olives and finely chop the anchovies.
- In a small bowl, combine the olives, anchovies and raisins with the parsley, scallions, garlic and the 2 tablespoons of grated pecorino cheese.
- Coat a 10- or 12-inch cazuela or ovenproof skillet with 2 tablespoons of the olive oil.
- Spread half of the broccoli rabe in the cazuela in an even layer.
- Sprinkle with the olive mixture and cover with the remaining broccoli rabe.
- Press a piece of parchment paper on top of the broccoli rabe and cover the cazuela tightly.
- Cook over low heat until the broccoli rabe is tender, about 40 minutes.
- Add the wine, cover and cook for 10 minutes longer.
- Transfer the cazuela to a padded or wooden surface.
- (To avoid thermal shock, do not place it on a cold stone or metal surface.)
- Uncover, season with salt and pepper and let stand.
- Meanwhile, preheat the oven to 400.
- Bring a large saucepan of salted water to a boil.
- Add the pasta and cook until al dente.
- Drain the pasta and return it to the saucepan.
- Toss with the remaining 2 tablespoons of olive oil and season with salt and pepper.
- Gently fold the pasta into the broccoli rabe.
- Sprinkle with pecorino and bake until bubbling, about 10 minutes.
- Serve hot or warm.
