Ditalini with Broccoli Di Rape

Name: Ditalini with Broccoli Di Rape
Yield: serves 6
Ingredients: 1 1/4 pounds broccoli di rape (a large bunch); 1 teaspoon kosher salt, plus more for the pasta pot; 1 pound ditalini; 1/2 cup extra-virgin olive oil; 6 plump garlic cloves, peeled and sliced; 1/2 teaspoon peperoncino flakes, or to taste; 1 cup freshly grated pecorino (or half pecorino and half Grana Padano or Parmigiano-Reggiano), plus more for passing; A large pot, 8-quart capacity, for cooking the pasta; a heavy-bottomed skillet or sauté pan, 12-inch diameter or larger

December 9, 2011

Small ditalini and well-cooked broccoli di rape are all you need to make a delicious, warm, nourishing, and comforting dish—moist and almost soupy in consistency. Of course, you need the basic seasoning of the Basilicata cook, too: olive oil, garlic, lots of peperoncino, and pecorino. If you feel the need to add more to this simple dish, slivers of chicken breast can cook right in the pot with the ditalini and will give a meaty substance. Another natural addition would be cubes of provola just before serving (see Wedding Soup, page 299, for tips on adding provola to a soupy dish).

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