Penne with cime di rapa is a classic first course of Pugliese cuisine. The simplicity of the ingredients combines with the strong flavor of the cime di rapa to create a tasty and genuine dish.
Clean, wash and boil the cime di rapa in salted water, drain and chop them
Blend the anchovy fillets with some tablespoons of oil
Boil the penne in plenty of salted water, drain them al dente and transfer them to a rather deep serving dish
Top with the cime di rapa, a drizzle of oil, and pepper
Mix
Season the penne with the blended anchovies
Mix again so that all the pasta well absorbs the seasoning
Accompanying wines: Lison-Pramaggiore Pinot Grigio DOC Orvieto DOC Castel Del Monte Bianco DOC
Pan
Wooden Spoon
Italy, Puglia
| Energy (kcal) | 151.78 |
| Carbohydrates (g) | 30.42 |
| of which Sugars (g) | 3.49 |
| Fat (g) | 0.59 |
| of which Saturates (g) | 0.12 |
| Protein (g) | 5.49 |
| Fiber (g) | 2.64 |
| Sale (g) | 0.04 |
