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Ingredients

• 5   oil-cured black olives, pitted
• 4   anchovy fillets
• 2 tablespoons  golden raisins
• 1/2 cup  chopped parsley
• 2   large scallions, coarsely chopped
• 1   garlic clove, minced
• 2 tablespoons  freshly grated pecorino cheese, plus more for sprinkling
• 1/4 cup  extra-virgin olive oil
• 1 1/4 pounds  broccoli rabe, thick stems discarded and the rest coarsely chopped
• 1 tablespoon  dry red wine
•   Salt and freshly ground pepper
• 1/2 pound  pasta, such as garganelli, fusilli, or pasta shells

Description

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

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