Broccoli Rabe and Beef Heart With Orecchiette Pasta

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FRANK CAMPANELLA'S

Rustic dishes like this one remind me that simple quality ingredients can be turned into amazing recipes. If you’re looking for a great weeknight meal this is a fantastic dish straight out of the old country.

- Whole Wheat Orecchiette - Beef Heart - Garbanzo Beans - Lemon - Capers - Olive Oil - Broccoli Rabe or Kale - Chopped Garlic - Chili Flakes - Fresh Parsley

Ingredients

Step 1

Sauté ground beef  heart with chopped garlic and 2 tbsp. of olive oil until fully cooked, turn heat to low and add capers, chili flakes and garbanzo beans continue to simmer.

Step 2

Bring a large pot of water to a boil with 2-3 tablespoons of sea salt and 1 tbsp olive oil. Cook Whole Wheat Orecchiette for 10-14 minutes until pasta is Al dente.

Step 3

About half way  through cooking the pasta add the broccoli rabe to the same pot so that both the pasta and broccoli rabe finish at the same time.

Step 4

Strain off broccoli rabe and Whole Wheat Orecchiette. Reserve 1 cup of starchy pasta water.

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