Rapini and Besciamella Orecchiette
User Reviews
4.9
-
Prep Time
20 mins
-
Cook Time
20 mins
-
Total Time
40 mins
-
Servings
6 servings
-
Calories
512 kcal
-
Course
Main Course
-
Cuisine
Italian
Rapini and Besciamella Orecchiette
Description
This recipe involves sautéing minced garlic and chopped rapini lightly in olive oil before setting it aside. The orecchiette pasta is cooked separately in salted boiling water. Meanwhile, a besciamella sauce is prepared by melting butter and whisking in flour to form a roux, then gradually adding milk to create a smooth bechamel, seasoned with salt, white pepper, and a pinch of nutmeg. Grated Parmigiano or Pecorino cheese is stirred into the sauce to enrich its flavor.
Once combined, the pasta, rapini, and besciamella are layered or mixed and finished by baking at 400°F, allowing the flavors to meld and creating a creamy texture with subtle bitterness from the rapini. The garlic and cheese give the dish a savory complexity, while the béchamel adds a velvety coating to the pasta and greens.
Serving this dish warm highlights the creamy consistency and the balance of slightly bitter rapini with the mild richness of the white sauce. It can be a satisfying vegetarian option that pairs well with simple side salads or crusty bread.
The recipe stresses using fresh, quality ingredients for the best flavor and texture outcome.
Ingredients
- 1 bunch rapini (or bag, I like Andy Boy remove the thick stems, wash and chop)
- 1 ½ Tbsp extra virgin olive oil
- 1 clove garlic (minced)
- 1 lb orecchiette pasta I like De Cecco best
- 2 tsp kosher salt (or sea salt)
Besciamella sauce (white sauce):
- ¼ cup butter
- ½ cup flour (a bit less than)
- 3 ½ cup milk whole
- ⅛ tsp salt (to taste)
- ⅛ tsp white pepper (to taste)
- ⅛ tsp nutmeg (freshly ground, a pinch)
- ½ tsp Parmigiano Cheese (or Pecorino Romano cheese, grated, to taste)
Instructions
- Pour the olive oil into the small pan, add the garlic and sautée for about two minutes, then add the rapini with a splash of water and cover.
- Cook until the thickest past of the rapini is cooked, but still quite firm, about 5 minutes (remember, it should be a little more undercooked as it still has to go into the oven). Set aside.
- Put water into the pastaiola (at least ¾ full) and bring the water to a boil, but while it's heating, begin to make the white sauce.
- In a medium pot over medium heat, melt the butter and add the flour, constantly stirring. Keep stirring and do not allow to brown, but cook for about 4 to 5 minutes (or else the flour will taste raw in the sauce).
- Add the milk a little at a time, incorporating it into the flour mixture each time until a sauce begins to form. For more detailed instructions click HERE. Add the grated cheese.
- Preheat oven to 400°F (200°C):
- When the water in the pastaiola comes to a boil, add the 2 tsp of salt and then add the pasta.
- Stir the pasta often so that it doesn't stick together. Cook until very al dente (9 minutes for this De Cecco pasta). Drain pasta. DO NOT throw away the water from the pasta yet.
- Put the pasta in a large bowl, add most of the besciamella sauce, 6 oz (175 ml) of the pasta water and the rapini and stir to combine.
- Put in oven-proof dish, top with the remaining besciamella sauce and place in the preheated oven (a little above the center of the oven). Bake 20-30 minutes or until the top begins to brown.
- Serve hot.
Notes
- Use fresh rapini, removing thick stems for a tender texture.
- Prepare the besciamella carefully to avoid any raw flour taste.
- Fresh Parmigiano or Pecorino Romano cheese enhances the sauce's flavor.
- Baking allows the components to blend into a creamy, comforting combination.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 512 kcal
% Daily Value*
| Serving | 1 | |
| Calories | 512kcal | 26% |
| Carbohydrates | 72g | 24% |
| Protein | 17g | 34% |
| Fat | 17g | 26% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 37mg | 12% |
| Sodium | 957mg | 40% |
| Potassium | 472mg | 10% |
| Fiber | 4g | 16% |
| Sugar | 9g | 18% |
| Vitamin A | 1.456IU | 0% |
| Vitamin C | 8mg | 9% |
| Calcium | 238mg | 24% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
You'll Also Love
