Clean and wash the cime di rapa under running water, drain and set them aside.

In a large pot, bring plenty of salted water to a boil.

Add the vegetables and cook for 10 to 15 minutes, depending on your preferences.

Drain the cime di rapa and rinse in cold water to fix the colour.

Boil the orecchiette and drain them "al dente" (1-2 minutes prior cooking time on the package).

In the meantime add to a wok or large pan 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.

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.

Serve straight away topped with chilli flakes or freshly ground black pepper.