Pasta, Risotto and You

By Nancy Caivano


Pasta Con Cime Di Rapa

Pasta with Turnip Greens
Serves 6


4 tbsp extra virgin olive oil
1 cup fresh breadcrumbs 1 lb pasta (I prefer orecchiette,
   but any hearty shape
   will work, like rigatoni, etc)
1 lb turnip greens (or broccoli rabe,
   kale, mustard greens, etc)
   cut into manageable pieces
6 garlic cloves, chopped (or 1 tbsp jar garlic)
2 tsp red pepper flakes (optional)
6 flat anchovy fillets (they really make
   this dish, but you can omit them)
3 tbsp grated Pecorino Romano cheese (or Parmesan)


Heat 2 tbsp olive oil in a skillet over moderate heat. Add the breadcrumbs and stir gently with a wooden spoon until golden brown. Set aside.

Bring a large pot of salted water to boil, drop the pasta and turnip greens and cook until al dente.

Meanwhile, in a large, deep skillet sauté the garlic, red pepper flakes, and anchovies in the remaining olive oil until the garlic is lightly browned. Drain the pasta and turnip greens, add to the skillet and sauté for a couple of minutes. Mix well, top with breadcrumbs and cheese and serve.


Fresh Breadcrumbs

1 loaf stale Italian, French or potato bread
   (You can use "white" bread—but
   the flavor is not as good)
Dried herbs (optional)


Cut bread into slices and lay slices on a board or table to dry overnight. Alternately, you can dry bread in the oven set on the lowest setting for about 2 hours or until totally dry.

You can cut crust off or not—your preference. Put into food processor about 3 to 4 slices at a time, depending on size. Process for crumbs to your preference—fine, coarse, and medium. For this dish you would use fine breadcrumbs.

Take about 2 tbsp dried herbs (parsley, basil, oregano, sage, thyme—either one or a combination of your preference) and mix thoroughly with crumbs.

Store in airtight container. Use as you would regular crumbs.


Pasta Risotto and You


Pasta, Risotto and You Archive

This page created January 1999

The Global Gourmet
The Global Gourmet®
Main Page


Spring Recipes for
Easter & Passover

   Clip to Evernote

Bookmark and Share


Twitter: @KateHeyhoe

Search this site:

Advanced Search
Recent Searches


Kate's Global Kitchen
Kate's Books
Cookbook Profiles
Global Destinations
Holiday & Party Recipes
I Love Desserts
On Wine

Caffeine and You Caffeine and You
cooking kids Cooking with Kids
new green basics New Green Basics

Conversions, Charts
   & Substitutions

About the
Global Gourmet®
   Contact Info
   Privacy Statement

Recent Cookbooks

Cooking Italian
175 Home Recipes
4-Hour Chef
Bakery Cookbook
Barefoot Contessa
Bouchon Bakery
Burma: Rivers of Flavor
Cake Mix Doctor
Comfort Food
Craft of Coffee
Crazy Sexy Kitchen
Daily Cookie
Fifty Shades Chicken
French Slow Cooker
Frontera - Rick Bayless
Gluten-Free Quick & Easy
Jerusalem: A Cookbook
Kitchen Science
Lidia's Favorite Recipes
Make-Ahead and Freeze
Modern Milkshakes
Modernist Cuisine
Mystic Cookbook
Paleo Slow Cooking
Picky Palate
Pop Bakery
Practical Paleo
Quick Family Cookbook
Sensational Cookies
Smitten Kitchen
Southern Living Recipes
Sweet Life in Paris
Trader Joe's Vegetarian
True Food
Whole Larder

More Cookbooks


Kitchen & Home


Copyright © 1994-2013,
Forkmedia LLC



cat toysCatnip Toys

Kitchen & Home