Cuisine:

Italian

Ingredients

500g wholemeal flour
1 cup water
1 bunch cime di rapa, roughly chopped
60mL olive oil
1 clove garlic, finely sliced
1 red chilli, chopped
50 g pancetta, chopped into batons
1 tsp basil oil
Salt and pepper to taste
1 heaped tbsp continental parsley, finely chopped
Grated pecorino cheese to taste

Preparation

Bring a large pot of salted water to the boil and add the orecchiette and cime di rapa.

In a large frying pan, heat olive oil and add garlic and chilli, then pancetta and fry over moderate heat for a minute before adding basil oil and seasoning with salt and pepper.

Once the orecchiette are cooked, add to the frypan with the cime di rape and toss to coat in the dressing.  Add parsley and pecorino and toss briefly over heat before serving.