Tuesday, August 16, 2011


yields four servings

1 pound broccoli rabe, tough ends removed, cut into 1-inch lengths
1/2 cup olive oil
1 cup fresh bread crumbs
4 slices bacon, cut crosswise into 1/4-inch strips
6 cloves garlic, minced
1/4 teaspoon dried red-pepper flakes
1 pound orecchiette
3/4 teaspoon salt

In a medium pot of boiling, salted water, cook the broccoli rabe until almost done, about 3 minutes. Drain thoroughly. In a large nonstick frying pan, heat 1/4 cup of the oil over moderate heat. Add the bread crumbs and cook, stirring, until golden, about 5 minutes. Remove. Wipe out the pan. In the same pan, cook the bacon until crisp. Remove the bacon and drain on paper towels. Pour off all the fat. Heat the remaining 1/4 cup oil in the frying pan over moderately low heat. Add the garlic and red-pepper flakes and cook, stirring, for 1 minute. Add the broccoli rabe and cook, stirring occasionally, until just done, about 3 minutes longer. In a large pot of boiling, salted water, cook the orecchiette until done, about 15 minutes. Drain and toss with the bread crumbs, bacon, broccoli rabe, and salt.

bacon recipe courtesy of: Quick From Scratch Italian, for Food & Wine, Recipe of the Day, June 2009

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