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Why It Works Blanching broccoli rabe ensures it’s tender, and using the blanching water to cook the pasta maximizes efficiency. Garlic, a tiny bit of anchovy, and dried chiles form a flavorful base for the sauce, along with a splash of white wine for acidity and subtle sweetness that balances the bitterness of the rabe. […]
Why It Works Blanching the broccoli rabe leaves and florets quickly in the pasta cooking water before adding them to the skillet with the orecchiette to finish cooking ensures tenderness and keeps their vibrant color. Anchovies add savory depth to the dish without making it taste fishy. Toasting well-seasoned breadcrumbs with garlic and plenty of […]