Puglia Lady Rethought For America

1. 1

   Remove most of the stems from rabe. Cut greens into 2 or 3 inch pieces. Boil and salt water. Blanche the greens for five minutes or so. Drain and set aside.

2. 2

   Heat three tablespoons of olive oil over medium heat. Add chopped garlic and anchovies, along with a good pinch of pepperonchino. Saute three minutes or so, until anchovies are dissolved.

3. 3

   Add rabe, stir and saute about 5 minutes so it soaks up the oil. Add a bit of salt. Add chicken broth and vinegar and saute, stirring as needed, till the rabe is tender but by no means mushy. There should be a bit of tasty liquid but not too much.

4. 4

   Boil orecchiete in salted water, watching like a hawk that it doesn't overcook. I recently bought very good orecchiette that was ready three minutes before the recommended cooking time. Drain pasta when done.

5. 5

   Combine pasta and rabe over medium heat for a minute or two. Check for salt. A bit of oil will not hurt.

6. 6

   Serve with generous grating of parmeggiano, a drizzle of oil, black pepper and a little fine sea salt.

* Per serving · 4 servings · Values may vary.