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📍 Apulia

Orecchiette with turnip tops

· Lunch

Fresh Apulian pasta with turnip tops, anchovies, garlic, chilli and olive oil.

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Orecchiette with turnip tops: Fresh Apulian pasta with turnip tops, anchovies, garlic, chilli and olive oil.
Photo: Bonniebartilomo · CC BY-SA 4.0 · via Wikimedia CommonsPhoto resized, converted to WebP and cropped for display.
⏱ 100 min🍽 4 servings📊 Intermediate🏷 Commonly associated
Preparation
90 min
Cooking
10 min
Waiting and resting
0 min

History

Orecchiette with cime di rapa are one of Apulia's signature dishes. Italia.it links the fresh pasta to the Bari area and highlights the contrast of turnip tops, anchovies and chilli.

Ingredients

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Preparation

  1. 1

    Mix 300 g semolina with 150 g warm water and knead until the dough is firm and smooth.

  2. 2

    Roll the dough into thin ropes, cut small pieces and drag them with a knife to create the characteristic hollow of orecchiette.

  3. 3

    Clean 1 kg cime di rapa and boil them in salted water for 3 minutes; add the pasta and cook for 7 more minutes.

  4. 4

    Meanwhile heat 4 tablespoons oil with 1 garlic clove and 1 chilli; add 4 anchovy fillets and let them dissolve gently.

  5. 5

    Drain the pasta and greens, toss them with the aromatic oil and serve immediately.

Cooking tips

  • Save a little cooking water to bind the oil to the pasta if the dish seems dry.

References to consult

References provide information about the dish, its context or a technique. Quantities in this version may differ from those in the source.