Orecchiette with Turnip Greens is a typical dish of Apulian cuisine. This fresh pasta pairs perfectly with turnip greens, which give the dish a slightly bitter and rustic flavor. The salted anchovies add a touch of salinity, while the olive oil and crushed red pepper provide a spicy and flavorful aroma.
Clean the turnip greens, wash them, and cut them into small bunches
Clean the anchovies and melt them in a saucepan with the oil
Cook the pasta in salted boiling water and shortly after add the turnip greens
Once the orecchiette are cooked, drain everything, season with the anchovy sauté, sprinkle with crushed red pepper, and serve
Pan
Knife
Bowl
Italia, Puglia
| Energy (kcal) | 158.75 |
| Carbohydrates (g) | 31.73 |
| of which Sugars (g) | 2.96 |
| Fat (g) | 0.7 |
| of which Saturates (g) | 0.19 |
| Protein (g) | 7.39 |
| Fiber (g) | 2.02 |
| Sale (g) | 0.04 |
