A very traditional dish from the Puglia region of Italy. With special guest Chef Francesco Lippolis of Ristorante La Cantina in Alberobello.
For two servings:
About 3 cups broccoli rabe, coarsely chopped
About 1/3 pound orecchiette 'small ear' pasta
1/3 cup olive oil
1 garlic clove, thinly sliced
3 - 4 canned anchovy fillets
1 1/2 cups toasted bread crumbs (the chef browns in the oven, then fried them in olive oil)
Put a large pot of water on to boil. Add broccoli rabe and cook about ten minutes. Add pasta to the same water and cook another ten minutes, or until al dente.
Meanwhile, place olive oil, garlic and anchovies in a small sauce pan and bring to a simmer.
Drain pasta and broccoli rabe and transfer to a serving dish. Add olive oil mixture and toss well with about 1/2 cup of the bread crumbs. Top the dish off with the remaining bread crumbs.