![\"fallenfir\"](\"https:\/\/www.skilletchronicles.com\/content\/wp-content\/uploads\/2010\/01\/fallenfir1.jpg\" "\\"fallenfir\\"")
<\/p>\n<\/p>\n
Life has thrown me a few curve balls in recent days.\u00a0 One of the most inconvenient was the loss of power, water and access to the files on my desktop computer for nearly a week.<\/p>\n
I do have an appetizing food photo to go with this post, truly I do.\u00a0 Sadly, it\u2019s still locked up on the other computer, though. So I\u2019m going to beg your indulgence and offer this shot of the culprit in all this\u2013the 200-year-old fir tree that decided to depart this life during a blustery storm last week.\u00a0 It uprooted and fell with a tremendous thud, crushing our water tank, blocking the road and taking down power and cable lines.<\/p>\n
Thankfully, I had already worked out this recipe for oricchette with broccoli rabe.\u00a0\u00a0 Just thinking about this dish brightens my day.<\/p>\n
It\u2019s a variation on the Italian classic and one of the best ways I know to use that leafy vegetable also known as rapini.\u00a0 The name of the pasta translates to \u201clittle ears\u201d and the wilted greens of the sauce cling nicely to the small, cupped shapes.\u00a0 Penne, ziti or rotelle will do the job nearly as well, however, if you can\u2019t find oricchete at your market.<\/p>\n
Despite its name, broccoli rabe is thought to be a relative of the turnip rather than the broccoli most commonly found in the supermarket.\u00a0 Dark, peppery and a bit bitter, it can be found at farmers markets and specialty grocery stores in the fall and winter months. \u00a0Look for bunches with vibrant green leaves, tight florets and slender stalks. \u00a0Reject those with yellowing or wilting leaves.<\/p>\n
What makes this recipe so delightful is the addition of goat cheese, which brings a luxurious texture to the dish and softens the bite of the bitter greens.\u00a0 The inspiration comes from Linda Butler, \u00a0of Lindencroft Farm in the Santa Cruz Mountains, who wrote about her love of broccoli rabe in Saveur magazine this month.\u00a0 She uses goat cheese in her variation on the traditional recipe.<\/p>\n
I\u2019ve also taken a tip from Tuscan cooking and introduced toasted breadcrumbs for more textural interest along with a bit of bacon for a salty, savory note.\u00a0 It\u2019s not the same as pancetta, it\u2019s true, but it\u2019s readily available and much more economical. Besides, doesn\u2019t bacon make everything better?<\/p>\n
This is a great one-dish meal that can be prepared with a minimum of time and only two pans.\u00a0 It\u2019s comfort food extraordinaire\u2013 just what I want when all my best-laid plans start crashing about me.<\/p>\n
3 tablespoons olive oil, divided use
\n\u00bd cup fresh breadcrumbs (optional)
\n2 bunches broccoli rabe
\n1 pound oricchiete pasta
\n4 slices thick-cut, uncured bacon, coarsely chopped into \u00bd-inch squares
\n6 cloves garlic, thinly sliced
\n\u00be teaspoon red pepper flakes
\n5 ounces goat cheese, cut into small chunks
\n1\/3 cup freshly grated pecorino Romano or Parmigiano cheese
\nSalt and freshly ground black pepper to taste<\/p>\n
In a large skillet, warm 1 tablespoon of the olive oil over medium heat and add breadcrumbs, stirring to coat evenly with oil.\u00a0 Season with a pinch of salt and cook, stirring often, until crumbs are golden brown.\u00a0 Remove from skillet, place on a small plate to cool, and reserve.\u00a0 Wipe out the skillet and set aside for later use.<\/p>\n
Meanwhile, bring a large pot of well-salted water to a boil.\u00a0 Wash broccoli rabe and trim off stems.\u00a0 Cook broccoli in boiling water until just tender, 2-3 minutes.\u00a0 Using a slotted spoon or wire mesh skimmer, remove greens from pot, saving the water.\u00a0 Rinse greens in cold water to stop the cooking, let drain and chop coarsely.<\/p>\n
To the same pot of boiling water, add oricchette and cook until al dente, 8-10 minutes.<\/p>\n
While pasta is cooking, warm 2 tablespoons of olive oil in a large skillet over medium heat.\u00a0 Add bacon and cook until it begins to brown and crisp.\u00a0 Add greens and saut\u00c3\u00a9 until lightly browned.\u00a0 Add garlic and red pepper and cook a few minutes more.<\/p>\n
Drain pasta, reserving 1 cup of cooking water.\u00a0 Add pasta to skillet with greens and cook over high heat, stirring frequently, for 2 or 3 minutes.\u00a0 Add as much of the pasta cooking water as necessary to create a lightly saucy consistency.\u00a0 Remove skillet from heat and add goat cheese, stirring until melted and creamy.\u00a0 Stir in the grated cheese, sprinkle with toasted breadcrumbs and serve.<\/p>\n
Aleta Watson<\/em><\/div>\n","protected":false},"excerpt":{"rendered":" Life has thrown me a few curve balls in recent days.\u00a0 One of the most inconvenient was the loss of power, water and access to the files on my desktop computer for nearly a week. I do have an appetizing food photo to go with this post, truly I do.\u00a0 Sadly, it\u2019s still locked up … Continue reading Pasta with broccoli rabe & goat cheese brightens gloomy winter days<\/span>