Meatball Sliders
Orecchiette with Broccoli Rabe
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Orecchio means “ear” in Italian, a nod to the concave shape of this round pasta. Orecchiette serve as perfect little catcher’s mitts for this easy, zesty sauce of garlic, anchovies, and peppery broccoli rabe (also known as broccoli raab or rapini). If you’re not a fan of the bitterness of rabe, substitute broccolini or broccoli. Crème fraîche is stirred into the pasta at the end of cooking to make a tantalizingly creamy sauce with just the right tang.
| Prep Time | 10 minutes |
| Cook Time | 20 minutes |
| Servings |
4 servings
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Ingredients
- 2 tablespoons olive oil
- 1 large shallot thinly sliced
- 5 cloves garlic chopped
- 3 Anchovies
- 1 pound orecchiette pasta dry, uncooked
- 3 cups chicken or vegetable broth homemade or low-sodium store-bought
- 1 pinch red chile flakes
- Salt and pepper
- 8 ounces broccoli rabe or broccolini, cut into
2 inch pieces - 1/2 cup crème fraîche or sour cream
- 1/2 cup Pecorino Romano cheese grated
Ingredients
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Instructions
- Put the oil in the pot, select SAUTÉ, and adjust to Normal/Medium heat. When the oil is hot, add the shallot, garlic, and anchovies and cook, stirring occasionally, until the shallot is tender and the garlic is fragrant but not browned, 3 minutes. Press Cancel.
- Add the pasta, broth, red chili flakes,
1 cup cold water,1/2 teaspoon salt, and several grinds of black pepper and stir so the pasta is mostly submerged. Place the broccoli rabe on top of the pasta mixture, but do not stir. - Lock on the lid, select the Pressure Cook function, and adjust to Low pressure for 5 minutes. Make sure the steam valve is in the “Sealing” position and that the “Keep Warm” button is off.
- When the cooking time is up, quick-release the pressure. Remove the lid, add the crème fraîche and cheese, and stir to combine. Season with salt and black pepper. Transfer the mixture to a serving dish and let stand for 5 minutes before serving to allow the sauce to thicken slightly.
Recipe Notes
The following recipes are excerpted from INSTANT POT® ITALIAN © 2018 by Ivy Manning. Reproduced by permission of Houghton Mifflin Harcourt. All rights reserved.
Ivy Manning is a Portland, Oregon based freelance food writer and author of Williams Sonoma Weeknight Vegetarian, Better From Scratch, Crackers and Dips: More Than 50 Homemade Snacks, The Adaptable Feast: Satisfying Meals for the Vegetarians, Vegans and Omnivores At Your Table, and The Farm to Table Cookbook: The Art of Eating Locally.
Ivy's work regularly appears in Cooking Light, Fine Cooking, Clean Eating, and Every Day with Rachel Ray. Visit her at www.ivymanning.com and on Instagram at Ivy_Manning
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