Puglia: Orecchiette with Turnip Greens


Orecchiette with turnip greens

The “Orecchiette with Cime di Rapa” is one of the representative dishes of the Apulian cuisine, a preparation that includes few ingredients that create a combination of unforgettable flavors: oil, garlic, anchovies, chili peppers and turnip greens with their bitter taste that is well marries with the other ingredients.


In Puglia the Orecchietta is an institution! It is a kind of pasta made with durum wheat semolina and water which has a certain roughness, a fundamental aspect for collecting the seasoning. Often the Orecchiette are also seasoned with the sauce of another well-known recipe "The chops with sauce", the chop is then placed on top of the pasta thus becoming a single dish rich in the flavors of this beautiful land of southern Italy.


Serving Size 4:

  • 350 g of Orecchiette

  • 400 g of cleaned turnip greens

  • 3 anchovies in oil

  • 1 clove of garlic

  • Extra virgin olive oil

  • Chili pepper to taste

  • Salt

  • Taralli crumbled or breadcrumbs

Directions:

Clean the turnip greens by removing the hard and thick parts of the stems, keep only the tender leaves and the florets, washed thoroughly.


Bring a pot of water to boil, salt and pour the turnip greens, after 4/5 minutes of cooking add the orecchiette and cook according to the time indicated on the package.







In a large pan, pour oil and brown the garlic with the chilli pepper, add the anchovies, stirring so that they melt, we recommend adding a little cooking water from the turnip greens.