Orecchiette con le Cime di Rapa

Preparation

1. In a HexClad 12"/30 cm Hybrid Fry Pan, warm up 1 Tbsp/15 ml oil over medium heat and swirl the pan to coat the surface evenly. Add the breadcrumbs in an even layer so that they toast evenly. Toss and stir the breadcrumbs continuously for about 5 minutes, until golden brown. Watch carefully to avoid burning. When the breadcrumbs are toasted, remove from the heat and transfer to a small bowl.
2. Place the flour on a clean work surface and create a well in the center using the bottom of a small bowl. Pour the water in the center and start working the dough with your hands, kneading until smooth. Form a disc, cover it with a slightly damp clean tea towel and let it rest for 20 minutes. 
3. Once the dough has rested, use a bench scraper or knife to slice into 4 pieces. Roll each quarter into a long sausage shape about 1 inch/2 cm long and then cut into 1-inch/2-cm pieces.
4. Take each piece and roll into a ball. Using a cutlery knife, press down on an angle and drag the dough so it rolls towards you. Flip the shell over and repeat on the other side to form the orecchiette shape. Repeat until all the dough is used. Let the orecchiette dry on a tray.
5. Prepare an ice bath in a medium bowl. In a HexClad 8QT/7.5 L Hybrid Stockpot, boil water seasoned with salt, add the broccoli rabe and cook for 5 minutes until just tender. Remove broccoli rabe with a spider or slotted spoon and transfer to the prepared ice bath. Once cool, squeeze the greens and set aside. In the same pot with boiling water, add the pasta and cook for 2 to 3 minutes.
6. While the pasta is cooking, heat a 12"/30 cm Hybrid Fry Pan with the remaining olive oil over medium heat. Add the anchovies and cook, stirring, until the anchovies dissolve, about 1 minute. Add garlic and cook until light and fragrant, about 1 to 2 minutes. Then add the broccoli rabe and chilli, toss to combine and fry for 2 minutes. 
7. Drain the pasta, add to the pan and toss with the anchovies and greens until combined. Remove the chilli and garlic and garnish with lemon zest.
8. Serve the pasta and greens topped with breadcrumbs and seasoned with pepper to taste.