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Orecchiette con le Cime di Rapa (Apulian Orecchiette With Broccoli Rabe) Recipe

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Puglia, the heel of Italy’s boot, is a picturesque region known for its prolific wine and olive oil production. It’s also a historically poor area. This combination of agricultural abundance and economic scarcity is what produced the Pugliese cucina povera, the “poor cuisine” that, out of necessity, relies on local, inexpensive ingredients and culinary know-how that’s been passed down through the generations. Orecchiette con le cime di rapa, which translates as “orecchiette with turnip greens,” is a regional treasure that’s emblematic of this traditional cooking style.



Read More at: Serious Eats

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