Orecchiette with chicory, Pachino, olives, and salted ricotta

Orecchiette with broccoli rabe or chicory is a traditional dish from Puglia. Here, I propose a variation that includes Pachino cherry tomatoes, olives, and salted ricotta, adding a touch of freshness and savoriness to the dish.

Ingredients

• 400g of orecchiette (fresh pasta if possible)
• 1 bunch of chicory (or broccoli rabe)
• 250g of Pachino cherry tomatoes
• 100g of pitted black olives
• 100g of salted ricotta (to grate)
• 2 cloves of garlic
• Chili pepper to taste (optional)
• Extra virgin olive oil
• Salt to taste

Preparation

1. Clean the chicory by removing the outer leaves and the harder, fibrous stems. Rinse the greens several times under running water and cut them into pieces.
2. Bring a pot of salted water to a boil and cook the chicory for about 5-10 minutes. Drain the chicory, keeping the cooking water, which you will use to cook the orecchiette.
3. In the same cooking water used for the chicory, cook the orecchiette according to the package instructions or until al dente.
4. While the pasta is cooking, in a large skillet, sauté the garlic cloves in extra virgin olive oil. If you like, you can add some chili pepper.
5. Add the halved Pachino cherry tomatoes and the olives, allowing them to flavor for a few minutes.
6. Add the cooked chicory to the pan with the tomato and olives and sauté briefly.
7. Drain the orecchiette al dente, keeping a little cooking water, and transfer them to the skillet with the chicory and seasoning. Sauté for a few minutes, adding a little cooking water if necessary.
8. Plate the orecchiette and sprinkle with plenty of grated salted ricotta.

Serve the orecchiette hot. A dish like this encompasses Mediterranean flavors: the bitterness of the chicory, the sweetness of the cherry tomatoes, the strong taste of the olives, and the savory touch of the salted ricotta. A balanced dish that can be enhanced with a drizzle of raw olive oil before serving.

Curiosity

The original recipe for orecchiette from Puglia calls for broccoli rabe as the main ingredient, which is also known as “chicory” in much of Italy. This dish is a classic example of “cucina povera,” where simple ingredients are transformed into a richly flavored course.