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


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This page created January 1999

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