Vegan Orecchiette Cime di Rapa
Questa ricetta è disponibile anche in italiano
This is my 100% vegan version for Orecchiette Cime di Rapa, THE iconic puglian regional dish of barese tradition.
After my stay in Italy for my dad’s 70th birthday, precisely in Bari, where I was born, I couldn’t help but posting THE most iconic dish of Puglia, especially of the regional capital: Orecchiette & Cime di Rapa.
When in Puglia, you cannot not try this typical classic: a truly healthy and genuine pasta dish, made with orecchiette, the most famous pasta shape of the region, which contains all Bari traditions in every single bite.
Obviously, like all traditional recipes, each area has its own variant: some add toasted breadcrumbs or coarse bread on top, others enrich it with tomatoes and non-vegan-friendly ingredients such as anchovies and grated cheese.
This is my dear mum’s tried and tested recipe, vegan adapted for my blog’s purposes and to make it more accessible and enjoyable to everyone!
What are “Cime di Rapa”
Cima di Rapa (also known as Rapini or broccoli rabe) is a typical vegetable of Italian agriculture, grown mainly in Puglia, that with its 3,500 hectares of cultivation covers a third of the Italian production.
They are part to the Cruciferous family (or Brassicaceae), and, like all types of cabbage, rocket and radishes, they are a typically autumnal or wintery vegetables, packed with minerals, vitamins and antioxidants.
How to Prep Cime di Rapa
The edible parts of the plant are the inflorescences (florets) and the tenderest leaves that surround the stem.
First you need to remove the hard stems and yellow leaves (where present).
The leaves should have a bright green color and firm stems. The outermost leaves have tougher and leathery stems, therefore it is advisable to remove them by sliding the knife along the stem to separate the softest parts.
Next select the tenderest florets and any flowers and, finally, make a cross cut with the knife at the base of the stem of the florets, to insure a more uniform cooking.
Vegan Orecchiette con Cime di Rapa Recipe
Ingredients:
300 g Cime di Rapa (prepped)
150 g Orecchiette Pasta
4 tbsp Extra Virgin Olive Oil
1 tbsp Capers
1 Bay Leaf
1-2 Garlic Cloves
Chilli Pepper
Salt
Pepper
Method:
1. Clean and wash the cime di rapa under running water, drain and set them aside.
2. In a large pot, bring plenty of salted water to a boil.
3. Add the vegetables and cook for 10 to 15 minutes, depending on your preferences.
4. Drain the cime di rapa and rinse in cold water to fix the colour.
5. Boil the orecchiette and drain them “al dente” (1-2 minutes prior cooking time on the package).
6. In the meantime add oil, garlic (grated or whole, if you prefer), chilli pepper, bay leaf and capers, finely chopped with a knife (these are to replace the anchovies of the traditional recipe), and fry until the ingredients are browned.
7. Combine orecchiette and boiled cime di rapa to the pan, mix well and sauté for a couple of minutes. If necessary, add some cooking water and/or some extra oil.
8. Serve straight away topped with chilli flakes or freshly ground black pepper.
