Foiade with cime di rapa is a first course typical of Apulian cuisine. The cime di rapa are boiled and then sautéed in a pan with garlic, anchovies and chili. Foiade, a fresh pasta made from flour and water, is cooked and then dressed with the cime di rapa. A simple but tasty dish, with an intense and slightly spicy flavor.
Trim the cime di rapa by removing the lower parts, keeping the small tender leaves and the florets called 'broccoletti di rapa'; wash them several times and boil them in lightly salted water for about 15 minutes, draining them while they are still slightly al dente
Put a little oil in a frying pan with the chopped garlic (**) and the anchovies (***) washed and deboned
When the garlic is golden the anchovies will have almost completely melted into the oil
Add the cime di rapa, toss briefly and add the cream, letting it thicken. Pour in the foiade(*) drained al dente and toss them
If desired, grate some pecorino romano
--- * Foiade are obtained from scraps of dough leftover from making casoncelli, but I often make them purposely by rolling the dough thin and cutting it with a pastry wheel into irregular pieces
I drop them into boiling salted water and drain them after about 4 minutes, but the cooking time depends directly on the thickness of the foiade: they should be al dente and glide on the palate, leaving the characteristic flavor of fresh pasta
--- ** Garlic should never be heated over a high flame
--- *** Anchovies should be placed in the oil while it is still cold so that they dissolve well
Frying pan
Saucepan
Knife
Italy, Puglia
| Energy (kcal) | 44.05 |
| Carbohydrates (g) | 2.74 |
| of which Sugars (g) | 2.74 |
| Fat (g) | 2.82 |
| of which Saturates (g) | 1.64 |
| Protein (g) | 1.41 |
| Fiber (g) | 1.45 |
| Sale (g) | 0.03 |
