Discover the original recipe for Orecchiette with Turnip Tops, a classic of Apulian cuisine. Enjoy simplicity and authenticity.
Remove the toughest leaves from the turnip tops and keep only the tender parts. Rinse them thoroughly to remove any impurities.
Boil a pot of salted water and immerse the turnip tops for 5-7 minutes.
Use the same water to cook the Orecchiette Pugghia for 8-10 minutes.
Heat the extra virgin olive oil Pugghia with garlic and peperoncino. If you want, add the anchovies for a stronger flavor.
Drain the pasta and turnip tops, transfer them to the pan and mix well.
Add a drizzle of raw oil to enhance the flavor and enjoy your Apulian orecchiette!
Use fresh orecchiette for an ideal texture. Add toasted breadcrumbs for a crunchy note. Do not overcook the turnip tops to keep them green and flavorful.
Italia, Puglia
| Energy (kcal) | 56.27 |
| Carbohydrates (g) | 2.96 |
| of which Sugars (g) | 2.96 |
| Fat (g) | 3.01 |
| of which Saturates (g) | 0.61 |
| Protein (g) | 3.86 |
| Fiber (g) | 1.49 |
| Sale (g) | 0.05 |
