Barilla® Al Bronzo® Orecchiette with Beef Broth and Greens - Barilla
Prep Time
Cook Time
30 minutes
Total Time
30 minutes
Yields
6
Directions
- Cook pasta according to package directions, drain and keep warm
- Heat olive oil in large skillet over medium-high heat. Add garlic and sauté for 30 seconds
- Add rapini greens and sauté for 30 more seconds or until wilted. Add broth
- Do not boil just bring to simmer until rapini is tender approximately 4 minutes. Season with salt and pepper to taste
- Crack eggs into individual custard cups
- In separate large saucepan, bring water and vinegar to simmer
- Slide eggs from custard cups into simmering water and cook until desired firmness. Remove with slotted spoon
- Divide greens, pasta and broth into eight bowls and top with poached egg. Top egg with sea salt
Ingredients
- 1 package Barilla® Al Bronzo® Orecchiette
- 1 tbsp Extra Virgin Olive Oil
- 1 tbsp Garlic, Minced
- 2 Bunches Rapini (or Broccoli Rabe), Remove Ends, Inch Pieces
- 2 32oz. Cartons Beef Broth, Unsalted
- To Taste Sea Salt and Black Pepper
- 8 Eggs
- 1 Quart Water
- 1 Tbsp White Vinegar