Many wonder what’s behind the Italians’ madness for having so many different shapes for basically the same pasta recipe? Well, after having this dish I’m convinced that pairing the type of pasta to the sauce is equally important to say, proper seasoning.
This rapini dish would not have worked using a spaghetti or say a macaroni. Just look at how the basins of the orecchiette hold the sauce in it! Now I know why orecchiette time & time over again are often paired with rapini. This was a fabulously tasty vegetarian dish that’s easy, done in the time it takes to boil the pasta and inexpensive.
Rapini is also know as broccoli rabe or in Italian, “cime di rape”. It’s a common vegetable in Italian and Chinese cuisine. It’s slightly bitter (in a good way) and I found a pleasant nuttyness to it. Rapini is also a relative to the turnip and with it being a green veg, it’s loaded with vitamins A,C, K and has lots of iron, calcium and potassium.
Mark this entry as my contribution to Weekend Herb Blogging #109 and it’s hosted this week by Vanessa at What Geeks Eat.
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