Orecchiette with Broccoli Rabe
What you cannot substitute however, is the type of pasta because the lined form of the pasta allows the ingredients to stick to it just perfectly. Apart from broccoli rabe, you will also need "olio santo", or hot oil, which is extra virgin olive oil with hot peppers dipped in it, giving the dish its characteristic spice.
350 g of orecchiette
1 kg of broccoli rabe (weighed before cleaned)
8 anchovies in oil (slices)
1 clove of garlic
Extra-virgin olive oil, ideally hot oil
Red chili pepper (if you can't find hot oil)
Wash and clean the broccoli rabe, getting rid of the harder external parts. Separate the leaves and the softer stems and put them aside. Peel the external part of the stem and dice the softer white part into cubes. Boil a pot of water and add salt to it. When boiling, add the pasta and the broccoli rabe leaves. In this way, the leaves will give the pasta flavor. Cook for about ten minutes: don't cook throughly for now.
Put some oil on a skillet and heat it up, crush the garlic and add it to the oil, cook until golden. Turn off the stove and add the anchovies. The goal is for them to blend in so its best to slice them into small pieces and then put them on the skillet right after having turned it off. Add the cubed broccoli rabe stems to the pasta pan and mix for about four minutes, until the pasta is al dente. Drain everything (keep some of the pasta water aside) and then put everything on the skillet on high while mixing for two minutes. If the pasta seems to be sticking a bit to the pan, add some of the water that was put aside. Turn off the flames and pour some olive oil on your master piece and black pepper if you'd like.