Meeting Lello “Che figata!” . Great evening, food, wine and life stories. He is living in a little house next to Siena in the mountains. Building this already for 20 years and it has so much caracter. Just like his face..!
The face, you wash it in the morning, put a smile on it throughout the day, or not. In Italy you can see their life experience throughout the face. A traveller, healthy man, sportive and a very good cook! He prepared me orecchiette with Rapini, a traditional pasta from the South, because he just visited his 90 year old mum over there.
- 4 Tablespoons Olive Oil
- 2 Garlic Cloves, Minced
- 2 Anchovies, or 2 Teaspoons Anchovy Paste
- Some cherry tomatoes, Halved
- 1/2 Teaspoon Red Pepper Flakes
- Salt & Pepper
- 1 Large Bunch Broccoli Rabe Into Pieces
- 500 gr Orecchiette
- Grated Pecorino Romano Cheese
Cook the rabe al dente. Use the water for cooking the pasta. In a large frying pan, heat the olive oil medium heat, then add the anchovy and garlic, and use a fork to mash together, tomatoes, pepper flakes, salt and pepper. Cook, stirring until the tomatoes begin to soften, about 5 minutes. Add the rabe to the pan. Tip of Lello, reserve a small bit of water, adding a little pasta water to loosen the pasta in the end. Offer grated cheese at the table.