Orecchiette With Pancetta And Broccoli Rabe For Fiesta Friday #22
A simple rustic dish, no recipe required for FF#22. I love pasta, and orecchiette is one of my favorites. broccoli rabe is wonderful with it’s slightly bitter taste and when sauteed in garlic and pancetta it’s absolutely delicious. This weeks Fiesta Friday brings us an encore performance co hosting from Elaine@foodbod and also Prudy@butter,basil and breadcrumbs and as always Angie@The Novice Gardener is keeping a watchful eye out for all of us. This dish still tastes great at room temperature so it’s perfect for a buffet.
All you need is:
1 bunch fresh broccoli rabe, cleaned and thick stems cut off
2 thick slices pancetta chopped into bite size pieces
garlic 2 cloves sliced thinly
crushed red pepper flakes a generous pinch
salt and pepper
parmigiano and/or romano for grating
Steam the cleaned broccoli rabe until tender, set aside. Put large pot of salted water on to boil for the pasta. In large skillet add some olive oil, when hot add the pancetta, when it starts to lightly brown add the garlic and crushed red pepper flakes. Now add the broccoli rabe and cook until tender and each piece is coated with the garlic and oil. Set heat to low and cook the pasta, when al dente, turn heat up to high and add the drained pasta to the broccoli and pancetta, saute turning until each is coated with the oil, add a little pasta water and let cook until water is gone. Place in serving bowl and grate some cheese on top.