Rape blossom orecchietti
Boiling the pasta with the rapini allows the flavor of the rapini to infuse into the pasta. Because of the saltiness of the anchovies, you don't need to add any extra salt to the sauce.
[Cooking pasta and rapini]
Bring water to a boil, add a pinch of salt, and cook the orecchietti for 15 minutes. When there are 7 minutes left, add the rapini and cook together with the pasta.
[Making the pasta sauce]
Add olive oil and garlic to a frying pan and heat. Once the garlic has browned, add the ingredients marked with ★ and mix until it forms a sauce. Add one ladleful of the pasta water or bouillon soup each time the liquid starts to evaporate.
[Combine the pasta and sauce]
Once the pasta and rapeseed blossoms from [1] are cooked, drain them in a colander and transfer them to the frying pan from [2]. Mix everything together, and the rapeseed blossoms will melt and blend together.
[Finishing touches]
Taste and adjust the seasoning with the pasta water or olive oil if it's too salty. Serve on a plate and it's ready.
-
- rape blossoms
- 200g
-
- salt
- Small amount
-
- Orecchietti
- 200g
-
-
Ardoino
Extra Virgin Olive - 4 tbsp
-
Ardoino
-
- minced garlic
- 1 tablespoon
-
[★]
- Bouillon soup or boiling water can also be used.
- 1 ladleful
-
- Anchovy fillet
- 3
-
- capers
- 1 tablespoon
-
- Eagle's Claw
- 1 bottle
-
- Italian parsley
- 1 tsp
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