500gBenedetto Cavalieri dischi volanti or orecchiette
2tbspRed Cow parmesanplus extra to serve
6tbspCentonze extra virgin olive oil
200gFresh Italian ricotta
2clovesGarlicpeeled and finely sliced
Dried chilli flakespinch
6Seggiano Calabrian olivesor 2 tbsp small black olives, de-stoned and roughly chopped
Bring a deep pan of salted water to the boil. Prepare the cime di rapa by cutting the leaves and stalks into 4cm lengths, retaining the broccoli-like shoots and discarding the woody stems and any stalks thicker than 1cm. Cook for 3-5 minutes until the thickest stalks are tender, then scoop out the water and transfer into a colander. Add the pasta to the greens cooking water and cook according to the packet instructions.
While the pasta is cooking, stir the parmesan and one tablespoon of oil into the ricotta and season with salt and pepper. Put to one side for a moment.
Warm the four tablespoons of olive oil in a frying pan over a medium heat. Add the garlic and fry gently until it begins to colour, then add the chilli and fennel seeds. A few moments later, add the drained cime di rapa, olives and pine nuts, and stir everything until it all comes together. The cime will be soft and falling apart. Season to taste and keep warm over a low heat.
Once the pasta is cooked to your liking, drain, reserving a small cup of cooking liquid. Return the pasta to the pan, add the greens and place over a low heat. Stir everything gently together along with a few splashes of pasta water and another tablespoon of oil to make a loose sauce. Transfer to plates, and dollop over the ricotta. Grate over a little extra parmesan and another drizzle of oil, then serve.