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1
Bring a large pot of well-salted water to a rolling boil. Add the cime di rapa. Cook for 5 minutes; the greens will wilt and their chlorophyll will colour the water a pale green — this coloured, flavoured water is integral to the dish.
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2
After the cime di rapa have cooked for 5 minutes, add the orecchiette to the same pot. Cook the pasta and greens together for a further 10 minutes, or until the orecchiette are cooked through but retain a slight resistance. Reserve at least two ladlefuls of the cooking water before draining.
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3
While the pasta cooks, warm the 100 ml olive oil in a wide pan over a very low flame. Add the garlic and chilli flakes. When the oil is barely warm — not frying, not spitting — lay in the anchovy fillets. Press them gently with a wooden spoon. This is where the dish lives or dies: the anchovies must dissolve entirely into the oil, becoming invisible, with no crisping, no browning, no bitterness; if the oil sizzles audibly, remove the pan from the heat and continue off-flame until the fillets have melted to nothing.
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4
In a separate small pan, heat the 60 ml olive oil over a medium flame. Add the fine breadcrumbs and stir continuously. Fry until the pangrattato is a deep, uniform gold — the colour of toasted hazelnuts. Tip onto a plate and reserve uncovered. The crumbs must be dry, crisp and crunchy; pale or soft breadcrumbs have failed.
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5
Drain the pasta and cime di rapa, then transfer them directly into the pan holding the anchovy oil. Add one ladleful of the reserved cooking water and toss over a medium flame for one to two minutes, adding more cooking water as needed, until the anchovy oil emulsifies around the pasta and greens in a cohesive, lightly sauced whole. The surface of the pasta should appear glossy rather than dry or pooled with oil.
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6
Divide among four warmed bowls. Scatter the pangrattato generously over each portion at the moment of service. The breadcrumbs must be added at the last instant to preserve their crunch.