the Apulian tradition recommends, almost always, a home-made pasta with durum wheat flour and white flour mixed with water and salt.
Broccoli rabe is a vegetable typically Apulian but now it can be found in any market abroad.
Boil together the broccoli in boiling salted water and the orecchiette, drain and mash them in a pan in which you browned garlic in extra virgin olive oil and anchovy fillets after being washed and boned. In a few seconds the anchovies will melt away. Sprinkle with parmesan or pecorino cheese
Broccoli rabe is a vegetable typically Apulian but now it can be found in any market abroad.
Boil together the broccoli in boiling salted water and the orecchiette, drain and mash them in a pan in which you browned garlic in extra virgin olive oil and anchovy fillets after being washed and boned. In a few seconds the anchovies will melt away. Sprinkle with parmesan or pecorino cheese
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Thank you !!