Buttery RitzTM crackers and chicken livers—simple and stylish!
| Prep Time: | 20 mins |
| Cook Time: | 20 mins |
| Total Time: | 40 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- 1 teaspoon salt
- 1 (12 ounce) box gluten-free tortiglioni pasta
- 2 tablespoons extra-virgin olive oil, divided
- 3 anchovies
- 1 clove garlic, crushed
- 2 pounds broccoli rabe, stemmed and cut into large pieces
- 1 ½ cups toasted plain gluten-free bread crumbs, divided
- 1 cup grated Pecorino Siciliano cheese, divided
- 1 tablespoon red pepper flakes
Instructions
- Bring a large pot of lightly salted water to a boil. Cook tortiglioni in the boiling water, stirring occasionally until tender yet firm to the bite, 10 to 12 minutes.
- Meanwhile, heat 1 tablespoon oil in a large saute pan over medium-high heat. Add anchovies and garlic. Saute until slightly brown, 3 to 4 minutes, but do not overcook garlic, as this will make the dish bitter. Add broccoli rabe and stir to coat. Alternately add 1/2 of the bread crumbs and 1/2 of the Pecorino Siciliano cheese, stirring constantly, adding 1/2 tablespoon oil while mixing.
- Drain pasta and fold into the mixture, taking care not to break the pasta. Fold in remaining cheese and bread crumbs gently. Top with remaining oil. Transfer to serving plates and sprinkle with red pepper.
- You can use fresh hot peppers instead of red pepper flakes, if desired.
Nutrition Facts
| Calories | 696 kcal |
| Carbohydrate | 102 g |
| Cholesterol | 34 mg |
| Dietary Fiber | 9 g |
| Protein | 26 g |
| Saturated Fat | 6 g |
| Sodium | 1144 mg |
| Sugars | 4 g |
| Fat | 22 g |
| Unsaturated Fat | 0 g |
Reviews
My husband and I enjoyed this! I made just a couple of changes – used panko, as the only other bread crumbs I had on hand were seasoned, so I didn’t want to use those. I also cut the red pepper flakes way back to suite (my) tastes. Very tasty dish, and one that hubs and I both agreed is a “do again”.