- 1 1/2 pounds broccoli rabe
- 1 Pound orecchiette pasta
- 1/3 Cup extra virgin olive oil
- 3 garlic cloves, minced
- 2 Teaspoons red chile flakes
- 1 Cup California raisins, soaked in hot water and drained
- Freshly ground black pepper and sea salt
- 1 Cup ricotta cheese
- 1/4 Pound prosciutto, cut into matchstick-size pieces (julienne); for garnish
- Freshly grated Pecorino Romano cheese; for garnish
Bring 2 gallons of water to rolling boil in a large pot. Add broccoli rabe and blanch for 3 minutes; remove to clean lint-free towel and squeeze out excess water. Chop coarsely and set aside. Add pasta to boiling water all at once; stir and continue to boil vigorously until pasta is al dente. Meanwhile, warm olive oil and garlic in large sautépan and stir until fragrant. Stir in chile flakes and cook about 30 seconds, being very careful not to scorch flakes. Add broccoli rabe and sauté 2 to 3 minutes. Ladle 1 cup of pasta cooking water into sautépan and reduce heat. Simmer gently for about 5 minutes or until mixture is hot clear through. Mix in raisins. Season with pepper and salt to taste. Drain pasta and toss in pan with rabe mixture. Then, quickly toss with ricotta cheese.
Divide and spoon into 16 serving bowls. Sprinkle prosciutto and Romano cheese on top. Serve hot.