Paula Wolfert

Recipes from the award-winning cookbook author, including Moroccan lamb stew with noodles and a clay-pot tarte tatin.
One dish served fresh every day.
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recipes

Pasta with Smothered Broccoli Rabe and Olives

Many Mediterranean cooks use clay pots to cook foods without added liquid. In Sicily, the method is called affogato and the pot is an earthenware tegame. In Paula Wolfert's adaptation of a specialty she enjoyed many years ago at the Ristorante Circolo Uliveto, in the Sicilian town of Trecastagni, she substitutes an easier-to-find cazuela for the tegame. She uses it to cook coarsely chopped broccoli rabe (ideally the young, leafy kind) with grated pecorino cheese, briny olives and meaty anchovies, then folds the mixture into boiled pasta and bakes it.

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