Cima di Rape Pasta Cima di Rape Pasta with Anchovies and Parmesan
Cima di Rape Pasta with Anchovies and Parmesan
Cima di rape is a long green turnip top particularly popular in Southern Italy. I find it more interesting in flavour than straight broccoli. It has a slight mineral earthy taste. It’s one of my favourite greens. Taste delicious with a little chopped red chili on top too.
Servings
Serves 4
Ingredients
- 400g Cima di rape – coarsely chopped (360g prepared weight)
- 4 tablespoons extra virgin olive oil
- 2-3 cloves of garlic, thinly sliced
- 50-80g anchovies, coarsely chopped
- 1 heaped tablespoon rosemary, finely chopped
- 300-400g dried pasta such as orecchiette or spaghetti
- 4 heaped tablespooons parmesan
For Serving
- Extra virgin olive oil and parmesan
Method
- 1.
- Wash the cima di rape and remove any large tough stalks at the ends. Coarsely chop the rest of the cima and leave to drain.
- 2.
- Pour the 4 tablespoons olive oil into a large pan and add the garlic. Gently cook until it just starts to colour. Add the anchovies and slowly cook until they melt and dissolve into the oil.
- 3.
- Add the cima di rape and continue cooking gently for approximately 5 mins, stirring until they just wilt and softened. Set aside.
- 4.
- Cook the pasta in well salted water until just al dente. Drain reserving a bit of water to mix into the sauce. Mix the pasta into the cima di rape and mix well.
- 5.
- Add the parmesan and serve straight away with extra parmesan and a drizzle of tasty olive oil.
Additional Images
Not Available
Tags
Pasta, Vegetables, Cima di Rape, Anchovies