Orecchiette with rapa and chickpeas (Orecchiette con rapa e ceci) from Italian Country Cooking: The Secrets of Cucina Povera by Loukie Werle

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Bloominanglophile on March 31, 2014

    This is a simply flavored pasta, enhanced by the sprinkle of pancetta (or in my case, bacon) over the top at the end. Because it was so simply flavored, I'm rather glad I used bacon, as its fat is also used to saute the broccoli raab. I also cheated and used 1 1/2 cans of chickpeas. Next time, I would add 2 bunches of the raab, as mine was quite stemmy and cooked down to almost nothing. I'm also thinking a dash of vinegar in the raab/chickpea mixture might also enhance the flavor. I suppose I could have also added some grated parmesan, but I didn't really want to mess with the simple purity of the dish. There has also got to be a way to cook dried orecchiette without the pasta sticking (or nesting) together and also splitting (I'm assuming I cooked it past al dente?!?). Maybe try to pour it in slowly into constantly moving (by stirring) boiling water ?!? Not the easiest shape of dried pasta to cook, I've found!

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