How to Make ORECCHIETTE ALLE CIME DI RAPA | Broccoli Rabe Pasta Recipe
Vložit
- čas přidán 12. 09. 2024
- #orecchiette #pasta #italianfood
Check out Eva's HOMEMADE PASTA VIDEO GUIDE here! pastagrammar.r...
How to Make ORECCHIETTE ALLE CIME DI RAPA | Broccoli Rabe Pasta Recipe
Orecchiette with broccoli rabe is one of Eva's favorite pasta dishes. This simple classic from Puglia is simple but better than the sum of its parts: like most Italian food!
If you enjoy this recipe, give the video a thumbs-up and subscribe to the channel!
--------
ORECCHIETTE ALLE CIME DI RAPA RECIPE - www.pastagramm...
--------
FOLLOW US
Website/Recipe Blog - www.pastagramm...
Instagram - / pastagrammar
Facebook - / pastagrammar
Twitter - / pastagrammar
TikTok - / pasta_grammar
SUPPORT US
Homemade Pasta Guide - pastagrammar.r...
Merch Store - teespring.com/...
Shop Amazon - amzn.to/34GLlCs - Jak na to + styl
I just made this for lunch. It's one of our favorites. I was taught to always add a pepperoncino to the oil to give it a hint of heat, then remove it before adding the rabe.
That's what my bf (he and his family are from Puglia) and he's mother always do 😂. They add a tea spoon of peperoncino under olive oil to the orecchiette alle cime di rapa.
same here. we always add a little peperoncino in the oil
I always add red pepper flakes to greens.
My family also use chili pepper and ricotta salata
If it’s made with garlic and anchovies (classic barese style) then no cheese.
We love Eva's English! So colorful! It's especially fun, knowing that Italian doesn't have the letter H, to hear her tell 'Arper that orecchiette means "hears." Eva, sei un tesoro!
😂😂
The Italian alphabet has the letter H, but I understand what you are saying.
@@Gio_Vanni6143 yeah even latin had the aspirated h. We lost it
It has somewhere let's spread out and look for it guys have looked under the sofa maybe it's there I will look in the garage ok 👍 😉😆😙
@@cosettapessa6417 That h makes a difference in words like bruschetta. Sch is a K sound. I cringe when people pronounce it BROOSHetta. If they even get that far. 🤣
I remember eating this in an Italian restaurant in Boston and I was floored by how good it was. I always wanted to see if I can get this again and am so happy it is a recipe even I can follow. Thank you! I would never have imagined it included anchovies.
I've watched many videos of orecchiette alle cime di rapa. All of them make it the way I always made them (I'm from Puglia) - the rapini are not overcooked or creamy looking, but to be honest with you, the next time I make this dish I will make them the way you do because it looks TEN THOUSAND times more delicious!
This is perhaps my favorite pasta dish, both with or without sausage (but especially amazing with sausage)
@ Christopher. I really like sausage too! I'm willing to bet Eva makes this too, with a different name. I'm going to check this out and review their other videos now.
In Italy they don't add sausage. The sausage and broccoli rape is the American Italian version. czcams.com/video/-f-L4lyqyeg/video.html check this video out for the American Italian version with sausage.
Omg this is so impressive. It’s like Eva is cooking, but she’s just instructing Harper how to make the recipe, and he is following the instructions so well.
I can't believe you posted this recipe today. I was craving orrechiette with broccoli rabe for lunch today, but I didn't have any orrechiette onhand. It is my favourite pasta!!!
I make a similar recipe, but add fried up home made pork sausage made with red wine and coriander.... It's divine. And hot chili flakes too 😊
From Atlanta absoluto Eva. Cooking pasta in same water from the vegetables always,did it in my family and am still doing it every time am doing pasta and veggies this dish today it one if my daughters favor except not anchovies.for them .bravo Eva soon you will reach millions more viewers subscribed .ciao! Thanks for the dish today.
That dish looks delicious. I love how Eva makes the pasta because in my store it is hard to find. I am lucky I have an Italian market close by that I can find different pasta. I make a soup with broccoli rabe with white beans and chicken broth and lots of grated cheese and red pepper flakes. Love you both and look forward to making this dish
Senza nemmeno aver visto il video dico che questo e' uno dei migliori modi di gustare la cucina italiana..io mi ci annegherei dentro🙂🙂👍👍👍👍
Thank you so much for presenting this beautiful recipe from my childhood. With seven children and assorted aunts uncles and grandparents and you can imagine what it took to make this pasta by hand.
Another dish using this particular kind of pasta is with a sauce off sausage and peas with the addition of milk.
Orecchiette is by far one of my favorite pasta shapes and the way it cups the sauce is awesome.
Great Video and Harper get's better everytime he cooks. Eva is a great teacher :)
It is just cute when Eva and Harper cook together!
Puglia nel cuore! 💕
‘Because we don’t want the garlic to be the main protagonist of the dish.’ Wow! 😲 that is some sophisticated English being spoken there Eva 👏 👏👏 If I was wearing one, I would take my hat off to you😊
😂😂😂
Bitter greens are amazing with pasta! Sometimes the simplest recipe is the best.
Not just pasta: in Napoli we have friarielli (similar to broccoli rabe but way more bitter) and they are perfect with sausage in a panino or on pizza
I purchased a bunch of broccoli rabe yesterday. I almost fainted when I saw the price, I hesitated before putting them in my cart but finally decided to buy them because the desire to eat a plate of pasta with cime di rapa was to strong. This pandemic is having a definite effect on the grocery bill. Enjoy this dish, it is very, very satisfying.
They aren’t super cheap in Italy either, at least this season and in the North .... but worth it!
My grandfather was from puglia....an hight level police officer and a blue blooded baron...he died before meeting my mother...but I like that everyone who see me say.s..ok...from turin but there is some spicy stuff from the south in your genes🙌🏻Love you guys and all the amazing food you share with us ❤
Love this and reading the comments about different variations! My ancestors immigrated from Foggia, and our family made this pasta by hand as well. When making this dish rabe was not cooked down as much and sometimes we would add sausage or red pepper flakes.
The cime di rapa is cooked down a little too much for my liking as well.
They need to be cooked!
I like the rabe cooked down. It gets rid of the bitterness. But I put sopresata instead of sausage.
Ohh wow, that's amazing & awesome recipe too, thank you for sharing!🥰😋😋✌👍sukria@you r the best@#!
I learned how to make this when I lived in Taranto, Italy from my Italian Mom in love. She actually added anchovy to the cooking water of the Rapa. She did not add tomato. She would puree the Rapa (removed from the pot) with a hand blender she also would move some of the little 'broccoli' headsi to the side to garnish the top of the dish.. She would add the puree to the pan and add olive oil. Then add the cooked orccchiette. FYI each region makes their dished differently which is what I learned while living in Italy. I guess I did it correctly because I made it a few times for dinner parties with my husband's family or friends.. and it always was a big hit. I will have to try this method shown here to see what my hubby thinks.. Thanks for sharing this version.
As someone who's never made it before, please do let us know what you think in comparison to your way. I've never heard of or seen this dish before!
You don't notice it in final of dish it's just added layer of flavor
@@user-yr8bg1sj1n the first half of your statement seems to contradict the second half? I would notice it
My mother in law was from Molise. When she would visit us in the US, she would make this with thick cut bacon crumbled in at the end. It was so delicious!! Most American versions of this recipe say to blanche the rabe but, in truth, the longer you cook broccoli rabe, the sweeter it becomes. This is one vegetable that definitely benefits from the longer cooking process demonstrated by Eva. Mille grazie per la ricetta.
My parents were from Bari/Caneto, and this dish takes me right back to my childhood. Whenever I watch your videos, it's like going back in time. Thank you for the sweet memories...
This is the first pasta I learned to make for my Pugliese husband. Buonissima.
Being non Italian and won't know what I am doing at first, this looks really delicious. Going to try it soon. Thanks for a fun video. Harper you did good under Eva's tutelage. I will be watching the video as I cook it.
(1) My mother had a long-time hobby of researching family genealogy, and found that her Austrian father's side of the family included some Italian blood from... Puglia! So it's a special treat for me to discover a recipe that touches on my ancestral roots. (2) I just cooked this a moment ago, and found it quite delicious -- _mille grazi!_ What surprised me the most was how wonderfully good the broccoli rabe is... and I shamefully admit that, as an Ignorant American, up till now I had always thrown away the rabe whenever preparing broccoli! This turns out to be my new favorite cooked green, with a flavor all its own, not simply that of its broccoli parent, nor is it like spinach, chard, kale etc. What a find!
P. S.: This was the first time I've ever cooked with garlic and removed it from the pan after it finished infusing the sauce. The result is perfectly subtle, a revelation! Also subtle is the discreet use of the anchovies, treating them as a seasoning, in effect, rather than a main ingredient. I've long suspected that this would be their best use, and this totally confirms it: again, an ideal contribution to the whole flavor. This is long-overdue revenge on my first ever experience with anchovies, in my childhood, when out of curiosity I ordered a pizza with anchovies. This was in San Francisco, where, even though there is a strong Italian community, too many Italian restaurants are very Americanized. Anyway, the pizza was absolutely covered with the little critters, and it was so unbearably salty that I could barely eat it! Not a good first impression! So, I'm glad that childhood trauma has at last been healed...!
Love this dish! Will have to try Eva's recipe as soon as I can track down some hard-to-find Broccoli Rabe. 😋🇺🇸❤🇮🇹🙏
Eva! I made this today. Thank you so much! It was perfect - pulia in my house. Brava
Boom! I asked about orecchiette, and you come through. Thanks Harper and especially Eva! I’m learning so much from you guys.
My mom is from Brindisi and I really love to watch all of your videos. She was the youngest of three and they had a maid, so, she didn’t really learn much in the kitchen. I love to learn all there is to learn about Italian cooking. Thanks!
Can't wait to try this! And thanks for the "Harper Tips", lol!
More Harper's tips please 😂😂
Un siparietto ogni video, come se fosse una pubblicità, con il consiglio del giorno di Harper sarebbe magnifico.
😂😂😂
I love broccoli rabe. Even more so in with the pasta… Yes, I must try . Thank you Eva & Harper for sharing. La Familia 🤗❤️
Nice to see people trying the recipes
Another beautiful master piece Ava!
OMG not only does that look BEAUTIFUL ,but it looks so extraordinarily delicious!
Stupefacente AVA! 👌🇮🇹
Thanks for this. One of my favorite dishes. I often just prepare the broccoli rabe by itself, that's how much I like it.
Absolutely love this dish, I also make it with gnocchi.
This is my favorite pasta! I remember when my grandma made this, when I visited her for Xmas! I am kinda surprised that you didn't add some spicy pepper with the garlic or anchovies! Next time I will make them I will try with the tomato paste.
Each region makes dishes differently. Where we lived in Italy.. Garlic is not liked or used much. And no dishes where spicy there.. the more north you go or towards Sicily you go foods have garlic or become more spicy.
@@blueyedmermaid1447 Where did you lived?
@@blueyedmermaid1447 garlic and anchovies is the classic pugliese way of cooking this dish. The home of orecchiette.
Orecchiette is one of my favorite macaroni My Godmother used to make them. I can't wait to try this!
The Instructional cooking videos are the BEST!! THANK U. GUYS🤩🤩🤩
Thank you very much for introducing a dish I've never seen or heard before!! And with the type of pasta I had requested on your previous video!! Can't wait to try this!!
No cheese so it's got to be delicious!!!! So few ingredients, tomato paste and anchovies are the umami!!!! Yummy y'all!!😋💕
I love cheese but I really don't like that it's put on everything!! If I want to eat cheese, I eat cheese. I don't add it to every recipe!!
Ava and Harper... Absolutely love you guys.
This is the first home made pasta I made and instantly fell in love 🥰, I love the combination of orechetti and brocoli Rabe , orechetti acts like a little scoop for brocoli , it's perfect paring ...
It's orecchiettE 😉
@@ilarya8463 😊👍ok
I didn't know that they loved this vegetable in Italy too! They're a popular thing to grow in Dutch vegetable gardens and you can find them at good green grocers in The Netherlands too. Traditionally you mash them through potatoes, but I regularly made pasta with "raapstelen" too. I just add a tiny shallot for vegetarian umami and I put finely chopped, roasted walnuts up top for sweetness and texture. I live in France now where they unfortunately don't love this vegetable, but I found out that it also works with radish tops, although you're not going to get more than a single serve out of that.
Looks fantastic, as usual, guys! Also... Broccoli Rabe is pronounced Broccoli "Rahhb" in English. Well, at least in the NY area where I come from.
Yes, iconic! Not hard to guess what you would make today. Orecchietti goes with nothing else! My favorite. My mother used to make for me every time when I visited the USA.
Lovely memories 😊 just a quick thing: it's orecchiette (feminine, orecchietti would be masculine and doesn't exist)
They are fantastic with the tomato sauce where the meat cooked, like a ragù alla napoletana, and a ton of cacioricotta (a very savory cheese to grate made in puglia)
@@dianapohe typo
@@iReporteriReporting I was not trying to be rude or anything, it was just to make you aware 🤗
One question - do you have (or can you do) a video on how to pick olive oil that is actually decent? Am I the only one who is always guessing or worried I'll end up with a nasty oil? 🤔😂
Also... it's broccoli "rob". 😉 Love your videos!!
I am always amazed at how much salt they use. I stopped using salt in my cooking years ago. we were told it wasn’t good for blood pressure! I am sure that the Italians are a health nation. Love your videos. 😀
Che buone (e salutari) le cime di rapa! Anche da sole come contorno o con della salsiccia piccante sono fantastiche 😋 bravissimi come al solito
Love your videos. You two are awesome together. This recipe is delicious. I haven’t made this in years, but will real soon.😋😋😋😋
🤩🤩🤩🤩. My uncle is from Bari and he loves rapini with orichetti. So do I! It is such a treat when I can find rapini at the market. 🤤🤤🤤🤤
I love that dish!
I love orecchiette and just made some homemade the other day. It is such a great pasta and I think it is best in simple dishes. I usually eat it with just a simple tomato sauce, but this recipe with the broccoli rabe looked amazing! I’ll definitely try it this way. Thank you!!!
What can we use instead of anchovies if we are vegetarians? Or will it be just fine without using anything as a substitute do you think?
@@anti-ethniccleansing465 maybe capers. Same salty flavour.
@@cosettapessa6417
I have never been a fan of capers… well, boo!
Any other ideas, by chance?
@@anti-ethniccleansing465 lol
@@cosettapessa6417
Not sure why that is funny, but OK… 🙄
I prefer Pasta e fagioli con cotiche e patate, but orecchiette or strascinato is a must.. Yumm 😁
Hi Harper and Eva!! I adore you two! Your videos are a highlight of my week! Eva mentioned she uses same water for veggie and pasta. Does she ever cook them together? When I make a long pasta with broccoli, I just blanch it all together the last few moments of pasta cooking , drain, and serve.
I dubt...bcs she finish to cook in the pan with oil garlic ecc...
By the way is Eva 😉
@@ilarya8463 thanks for correcting the name! ❤️
I think my half-Norwegian wife will love this as long as I omit the tomato paste. I've done a variation of this dish with sausage and chilis; it's wonderful. Yours looks better! I'll let you know how it goes.
Omit the tomato paste and you have the classic recipe.
@dramanator did you watch the video?
@@PastaGrammar I did! We'll try it when I can find broccoli rabe in St. Louis.
@@PastaGrammar admittedly, I saw the tomato paste, got a little upset, and skipped to the end.
The Italian in me I guess.
I love you guys and everyone who comments,,, My Dad was born in Serbia HOWEVER lived in Rome after WW2 for over a decade and between my mum (Berlin and Jewish) and my Dad whose native cuisine sort of ,,, let's say it used to be the kingdom of the south slavs sometimes hard to figure out where this fantastic food comes from. My dad translated a cook book from the cirillica and then found an older one from Berlin which even in the 18th century was unique and very much influenced by many cultures.
My family travelled a lot in Italy yes I know where Pulia is bro in law Calabria a true brother ...neither thinking nor speaking completely as a tourist but fools rush in. I LOVE broccoli rabe seasonal definitely my Canadian husband huge convert think sometimes simple dishes the best his definitely involves sausage. You guys are very special you do my heart good!!!!
My Parents being from Puglia I grew up on that stuff.. now my kids demand it lol
There’s a version of this dish but with sausage that’s commonly served in Italian restaurants in the USA. It’s one of my favorites. Do they eat it as well in Italy or is it more of an Italian American hybrid dish?
Yes! It's a combination we use. And we put the very same ingredients on a quite popular pizza too. Pizza salsiccia e friarielli.
My mum is from Basilicata and she always has crunchy fried chili peppers (peperoni cruschi) on the side, to either eat them like that or crumble them over the pasta.
Cime means the tips of the plant .this is one of my favourite dishes I ate growing up.
i haven't had it in ages ..now I need to make this .thank you.great vid 🍝🍴🍷
I made this when my daughter and I came back from Italy , but without the anchovies because my daughter is vegan. I will try it know with the anchovies and tomato paste and let you know. 😋
I learned to make pasta with broccoli rabe from an Italian friend in Rhode Island- it is verrry different! Basically: cook pasta separately. In large skillet heat olive oil, throw in crushed garlic & chopped broccoli rabe, season with red pepper flakes, salt and pepper. Toss pasta in, and sprinkle with grated Pecorino Romano before eating. (Can use Italian sausage in it, which would be broken up, browned in fry pan first, mostly drained and then add the garlic and rabe and proceed with recipe…) I am curious as to the difference par boiling the rabe before sautéing makes in flavor!? Obviously, the texture looks to become silky! Also, love the idea of anchovies in flavoring the dish…can’t wait to try it and compare!
I make something like this with orchiette hats frequently except I rotate the vegetable to be Savoy cabbage (thinly sliced), steamed cauliflower, Silverbeet, thick spinach, steamed broccoli, red cabbage, steamed Roman cauliflower, steamed Brussel sprouts.
I always add 1/4 tsp of dried chilli flakes and top it off with a grating of pecorino Romano.
Grandi, come sempre!! Saluti da Palermo
Non ho mai pensato di aggiungere il concentrato di pomodoro...proverò!
Sono milanese non è un piatto della mia tradizione, non lo cucino quasi mai, anche se mi piace moltissimo,
Bravi perchè con questo vostro canale state facendo sia un' operazione di educazione alimentare agli stranieri sia una lezione di cucina interregionale per noi italiani! (argomento infinito ahahah)
Sorry but I am too tired to translate ...just finished to work...in a restaurant!
Grazie del tuo commento! ❤️
Love roast pork sandwiches with hot peppers and broccoli rabe.
Thank you! I look forward to trying it! I would love to have more pasta recipes with vegetables! Do you have any with spinach or broccoli?
This is so simple and crazy delicious! Brava, Eva! Incidentally, here in Philly, where it's pretty common in Italian neighborhoods, it's pronounced "broccoli rahb" with a short "a" to rhyme with "la la la," not with a long "a" to rhyme with "babe." I think the English word actually comes from the Italian "rapa." Cheers!
My Bubbie made me Spinach and Potatoes, which this Broccoli Rabe and Pasta reminds me of. Along with Bows & Cheese, it’s my favorite childhood meal (and adult meal).
My Italian boyfriend’s mom makes this all the time and it’s always a joy to eat.
Looks like I have a dinner plan for Saturday or Sunday! That looks soooooooooo good!
Bravo Harper, day by day you become more and more Italian! 😁
There's a video in which Harper is cooking something for a blind taste test and Eva has to leave the room so she can't watch and he goes: "Vai Vai" hand gesture included. That cracked me up. It was so Italian.
One of my favorites, just to add as it's a cucina povera type of dish instead of cheese it could also be topped with fried breadcrumbs. I need to think about getting ready for growing season.
I never had this before I have had broccoli rabe and sausage I going to try this I love anchovies / broccoli rabe 😋 thanks 😊 Eve
I love this dish so much, even without the anchovies it tastes heavenly.
This is what I needed to know, as I don’t eat ANY animals. Do you ever substitute anything to go in place of the anchovies? Or will it be just fine without any type of substitution?
@@anti-ethniccleansing465 Hi! The anchovies give salty flavour , you can add a little bit of salt( they didn’t add to the rabe) or a sliced dried tomato, (soak it in the water to make it soft) let me know if you try it! ❤
Just had it this week! Love Broccoli Rabe! I use Chicken Sausage with onion and roasted red pepper stuffed in it! Yum!
For an embarrassing amount of time I've definitely been referring to garlic in the skin as "in camiseta." Camiseta is definitely Spanish for "t-shirt." Garlic in a Spanish t-shirt. 😅 Thank you for referring back to this preparation so I can finally fix my mistake. I love watching the Pasta Grammar channel to learn about cooking and culture -- I look forward to it every week, you two are very engaging and knowledgeable! Grazie mille!
The translation from the Spanish "camiseta" in Italian it is "camicia" so it is not so wrong what you used to say, the meaning it is correct.
Yum, such great memories, missing my mom's homemade orecchiette.
May have to try this. I've tried broccoli rabe many years ago in a restaurant and though it was very bitter. Never bothered with it again. But I trust Ava and am curious to see how this recipe tastes. Wish me luck!
I made your version of torrone dei morti and it came out perfect! Thank you 😊
So yummy, made it just last week as here in Switzerland we are fortunate enough to find cime di rapa on Italian shops. I personally don’t use the tomato paste for it but I’m open to try it next time
its a rare thing and when you find people already informed others ! :))
Interesting to know that "cime di rapa" exist also in USA! I thought that they were typical of Italy but recently I came to know they are known in Spain and now in USA.
What is typical of Puglia and inimitable are the "orecchiette alle cime di rapa" another simple but tasty dish!
Purtroppo io qui in Germania non li trovo.
@@aris1956 Magari in un supermercato italiano come Andronaco?
@@aris1956 Prova in un Negozio turco. Io li trovo li.
@@aris1956Anche qui in Scozia sono rari, ma occasionalmente li trovo al supermercato. Li compro e te li spedisco?! 😉😀
@@cristinalivi-harris3267 OK Cristina…… ti ringrazio ! Molto gentile ! 😉😊
Bravo Eva ed Harper, queste orecchiette sono meravigliose!!!
This looks so delicious! With my high blood pressure theres no way I could add that much salt.
Salt does not cause high blood pressure... look it up. But if you still think that it does, try using Potassium chloride. It tastes just as good.
@@biggianthead17 Well, my doctor says otherwise.
Imo potassium chloride has a slight bitterness which I personally dislike.
@@natviolen4021 listen to your doctor
My nonna used to cook rapa greens, garlic, olive oil and salt - very tasty. But this used as a side dish/vegetable accompaniment to a meal - not cooked or served mixed with pasta. I use what vegetables I have on hand and cook with vegetables with legumes and pasta if the pasta is a quick cook pasta. If the pasta takes longer than 7 minutes to cook, I cook the pasta separately and add it to the vegetables when they are nearly cooked.
I’ve had this dish many, many times. My mother is from Cassano delle Murge, (BA), and I have several aunts in Adelfia (BA). It’s usually prepared simply with garlic and anchovies sautéed in olive oil. The tomato is an interesting twist. Of course, there’s never cheese in this dish.
Americans put cheese on everything. It's gross
@@GreatDayEveryone any way too much garlic.
My granparents were from Cassano too! Her surname was Colella; his surname Colaiemma. Do you have relatives with that names?
@@alessandro8674, my mother is Lanzolla.
I adore rapini and any kind of pasta. In winter I add Gorgonzola dolce
crazy simple '
ill bet the complex flavors are indeed a symphony
Again, well done !
the candor is belllissima
you two make a great couple
She has enlightened you.. you are fortunado!!
ciao
GRAZIE ! Eva & Harper !
It's good with fried breadcrumbs too.
Wonderful dish that is simple, cheap, healthy and delicious. Excellent Friday (no meat) dish.
In Spain we have (regionally, above all in northwest Spain close to Portugal) the grelos which are exactly the same green vegetables (kind of the outside leaves of some turnips if I am not mistaken). I love these greens, they are excellent with that bitterness. And indeed orechiette alle cime di rapa is really some delicious and unique pasta dish (orechiette's texture is very pleasant).
In Greece they eat a lot of "greens" they call "chorta" which is of the same type as these green leaves. Really excellent, it could be a side dish in almost every meal.
So if I don't have broccooli rabe...then I can use turnip greens?!?
@@MissJudyJetson Aren't they the same thing?
@@MissJudyJetson Well not sure because there are so many turnips and radishes... I think cime di rapa correspond to one special type of them. However you can consider to use the green leaves of the radishes or turnips if you have them, if they are clean etc.
But the special taste of these grelos / friarielli / cime di rapa is from one special species, for sure. I have tried indeed several times to eat the leaves of radishes and they are good but it is not the same tastes. Each turnip leaves have a different taste depending on the turnip you use.
(In Spain you can buy pre-cooked grelos in glass jars at the supermarket... Maybe you can have such an option?)
@@MissJudyJetson I suppose you can. I think it's a matter of flavors. The cime di rapa in Puglia are actually quite sweet. But I'm reading lots of comments here where they're described as bitter. You'll probably end up with a great dish anyway.
@@Frederic1406 They’re not the same. It gets confusing because there are several wild radish types (Raphanus species) that look quite similar to wild mustard (Sinapis) and wild cabbage (Brassica) species. Turnips are the same species but their greens have a very different texture. The Sinapis and Brassica types are very similar while in bud and sometimes used interchangeably in the Mediterranean, though the Mustards generally do have a sharper smell, especially when raw.
Hi Eva and Harper!! I love your channel and I'm a huge fan! If I could make a suggestion, I was wondering if you guys could do more Eva reaction videos or the mystery box videos. Not that I don't love the content coming out currently, I just really love those earlier videos, they were hilarious!! My favorite was when Eva tried dominos pizza, which just so happens to be your most popular video. I was dying from laughter!!
So creamy that I thought you blended the Greens. Bella!
Okay Eva and Harper..
You guys definately blow my mind but I must suggest....
Broccoli Rabe being one of my favorite veggies that you add a twist to this exact recipe.
I know how Eva feels about tradition and it's one of the things I absolutely adore her for but....
I make a similar recipe all the time with Ziti or Rigatoni, however the Orriecheti being one of my favorite pastas will be used from now on as an addition to my own tradition.
Please sauté some Italian sausage until well browned put it aside and add it to your Rabe about 2 minutes before you put the pasta in the pan.
Do Not overwhelm the dish with it, just enough to create a nice balance.
Sausage and Broccoli Rabe are a match made in heaven.
As a matter of fact if you go Italian American and enjoy a sausage pepper and onion sandwich on a beautiful semolina roll, you'll both be blown away by sausage and Broccoli Rabe on a beautiful semolina roll with shaved Romano or Parmesean
One of my favorite dishes ever!!!
I agree with the queen! This pasta is better than carbonara, amatriciana and all the others.