Barilla® Collezione Orecchiette

with Beef Broth and Greens

Barilla Collezione Orecchiette Pasta

Made with

Barilla Collezione Orecchiette

  • Prep
  • Cook
  • Skill

  • 463
  • 10g
    Total Fat
  • 67g
    total Carbohydrate
  • 28g
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Ingredients for 6 servings

  • 1 box Barilla® Collezione Orecchiette
  • 1 tablespoon extra virgin olive oil
  • 1 tablespoon garlic, minced
  • 2 bunches rapini (or broccoli rabe), remove ends, 2 inch pieces
  • 2 32-ounce cartons beef broth, unsalted
  • Sea salt and black pepper to taste
  • 8 eggs
  • 1 quart water
  • 1 tablespoon white vinegar


  • 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.
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