Ciao Italia: My Lifelong Food Adventures in Italy
Mary Ann's newest book contains over 150 recipes, 60 gorgeous food photos, and many scenic pictures of Italy taken by Mary Ann on her travels through the years.
1 pound orecchiette
1 pound broccoli rabe
1/2 cup, or more to taste, Filippo Berio extra-virgin olive oil
1 large clove garlic, minced
Salt and pepper to taste
Grated Pecorino cheese for sprinkling
1/2 cup Gaeta olives, chopped
3 to 4 mashed anchovies
Cook the broccoli rape in abundant salted water in a large pasta pot, uncovered. Use a slotted spoon or sieve to scoop the rape out of the water drain it into a bowl of ice water to stop the cooking process. Drain thoroughly and set aside.
Cook the orecchiette in the same pot and drain. Return the empty pasta pot to the heat. Pour in 1/2 cup olive oil; heat and stir in the minced garlic. If you are adding the optional ingredients, add them to the pot now. Cook over medium heat for 1 minute. Stir in the rape and pasta, and mix well. Add more oil if the mixture seems dry. Salt and pepper to taste.
Pour onto a serving platter and serve immediately with grated Pecorino for sprinkling over the top.