Three Layer Cake

Orecchiette with Broccoli Raab Puree and Leeks

This is really a variation on a previous recipe I published, at least in spirit, but is a bit more intense in flavor.  Instead of leaving the leaves whole, I pureed them.  I wanted some texture though, so I sauteed leeks and red pepper to add, instead of pureeing them together.  It looks much like a pesto.

It took me a long time to figure out what broccoli raab is in English.  In Italian it is referred to as cime di rapa (which is technically turnip greens) or rapini or broccoletti or a million and one other names, which may or may not refer to the same thing depending on where you are.  At any rate, the one you see in the picture, from Mariquita Farms, is Cruciferae Brassica campestris L. (Ruvo Group) in more formal terms, otherwise known as broccoli raab, or just raab.

• 500g whole broccoli raab stem, florets, and leaves
• 250g fresh pasta like orecchiette, penne, trofie, or linguine
• 50g  leek (the white part)
• 1 piece of fresh red pepper, split to expose seeds
• 1 clove of garlic
  
• grated parmesan, pecorino, or other grating cheese to taste

For 4.  Clean and trim the broccoli raab, leaving very little stem beyond where the leaves stop growing, but a few pieces are ok.  Put in a pressure cooker (or boil in a regular pot). In the mean time, put on the water for the pasta.  Thinly slice the leeks and saute in a non-stick pan with the red pepper and garlic.  Once the leeks have softened, remove from heat, discarding garlic.  Remove broccoli raab from its cooking water and puree in a food processor.  Add puree to pan with leeks.  Add a cup of the water to the pasta water. Add the pasta and cook until done.  Drain pasta and put in pan over heat with leeks and puree.  Mix well.

Serve with grated cheese.  (Romans would choose pecorino romano for this).