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Source: Food and Wine Quick from Scratch

Orecchiette with Broccoli Rabe, Bacon, and Bread Crumbs
For a pleasant change of pace, we toss crisp, golden bread crumbs with the pasta instead of the usual grated cheese. If you don’t have orecchiette, replace them with shells, bow ties, rotelle, or fusilli.
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Serves: 4
Prep Time: 10 minutes
Cook Time: 15 minutes
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1 pound broccoli rabe, tough ends removed, cut into 1-inch lengths
1/2 cup olive oil
1 cup bread crumbs, fresh
4 slices sliced bacon, cut crosswise into 1/4-inch strips
6 garlic cloves, minced
1/4 teaspoon dried red pepper flakes
1 pound orecchiette
3/4 teaspoon salt




In a medium pot of boiling, salted water, cook the broccoli rabe until almost done, about 3 minutes. Drain thoroughly.

In a large nonstick frying pan, heat 1/4 cup of the oil over moderate heat. Add the bread crumbs and cook, stirring, until golden, about 5 minutes. Remove. Wipe out the pan.

In the same pan, cook the bacon until crisp. Remove the bacon and drain on paper towels. Pour off all the fat. Heat the remaining 1/4 cup oil in the frying pan over moderately low heat. Add the garlic and red-pepper flakes and cook, stirring, for 1 minute. Add the broccoli rabe and cook, stirring occasionally, until just done, about 3 minutes longer.

In a large pot of boiling, salted water, cook the orecchiette until done, about 15 minutes. Drain and toss with the bread crumbs, bacon, broccoli rabe, and salt.


Wine Recommendation: The bitter bite of the broccoli rabe and the pungent garlic in this dish both require a crisp white wine to act as a neutral foil. Try a pinot grigio from Friuli for good effect.


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