Celebrating Cime di Rapa in Puglia

Every year on the week of November 9th in the southern region of Puglia, there is a small town named Adelfia that celebrates the life of San Trifone. San Trifone is celebrated for being a martyr and was tortured and put to death in 250 b.c. for not conforming to the worship of pagan gods. It is this town of Adelfia, where the body of San Trifone remains, that is the home of the savory dish Orecchiette con le cime di rapa. People from all over Italy flock to this town to enjoy the week long festivities, fireworks, parades and of course food!

Orecchiette con le cime di rapa (bitter broccoli greens) is a dish that reflects both simplicity and the heart of southern Italian cooking. It is savory and sweet simplicity and elegance may well leave you craving it every day of your life.

This festival, its food, and the people that participate in the celebration of San Trifone have held the traditions strong through hundreds of years. It can be safely called one of the hidden gems of Italy and would be a great find for any traveler that happens to come across this time-honored Italian celebration.

Traditional recipe for Orecchiette con le cime di rapa

Serves 4 people

- 2 lbs of Bitter broccoli greens (Rape)
- 1 lb. freshly made orecchiette (but if you have to buy them at the supermarket, don't beat yourselves up)
- 3 cloves of garlic
- 3 anchovies
- Spicy red pepper flakes and/or black pepper to taste
- Extra virgin olive oil

Trim and discard the hard ends of the rape. Wash the greens well, then immerse in boiling salted water. After about 10 minutes, add the orecchiette and stir well to keep them from sticking to one another.

Coat a frying pan with olive oil. Heat over medium heat, then add the garlic (cut into a few slices), anchovies, and red pepper. When the garlic is golden, remove and discard it. When the pasta is cooked al dente, drain the pasta and greens. then add them to the frying pan. Toss it all a few times over medium heat, then serve. A drizzle of good quality olive oil over the top is a nice addition.

Enjoy!

Article contributed by Sammy Pontrelli, study abroad student in Rome, Italy and graphic designer. Stay tuned for more of Sammy's blog contributions to follow!