Coco de Mama

Semplice, facile e veloce! Una ricetta che forse molti di voi conoscono se siete passati da Matera, da poco designata: “Capitale della Cultura Europea 2019”. Io ci ho vissuto in questa bellissima città’ ed essendo un buongustaio, ho anche avuto l’oppurtinita’ di gustare questo piatto preparato con maestria e tradizione dal mio amico Gigi Sanrocco, proprietario della “Antica Trattoria Lucana”.

Ecco La Ricetta..

Simple, easy and fast! A recipe that many of you may know if you visited Matera, recently nominated ”European Capital of Culture 2019". I lived in this beautiful city and having a gourmet palate, I had the opportunity to taste this dish prepared with incredible skills and tradition from my friend Gigi Sanrocco, owner of the "Antica Trattoria Lucana".

Prep Time
5 min
Cook Time
15 min
Total Time
20 min
Ingredients
1 bunch fresh rapini, trimmed and cut into 2-inches pieces (stems and leaves)
1 pound fresh orecchiette or dried (I prefer “De Cecco”)
1/4 cup extra-virgin olive oil
5 anchovies, packed in olive oil
4 large garlic cloves, minced
salt and red chili flakes to taste
Instructions
In a large sauté pan heat the olive oil for 1 minute, add the anchovies and stir until they melt.
Add the garlic salt and chili flakes, cook until the garlic becomes fragrant.
Turn off the heat and set aside.
Take a large pot of salted water to a boil add the chopped rapini, cook for 5 minutes.
Add the orecchiette pasta and cook according to the label in the box, or cook for 4 minutes for fresh pasta.
When done drain the pasta and rapini using a colander, and reserve 1 cup of the pasta water.
Turn on the heat of the sauté pan with the olive oil, anchovies and garlic and heat until the garlic starts to sizzle, add the pasta with the rapini and combine all together. Add some pasta water if needed. Taste to adjust the salt or chili.
Serve hot.
By Francesco Romano