Orecchiette with turnip greens are a delicious dish typical of Apulian cuisine. The pasta, shaped like small ears, is dressed with turnip greens, which are lightly boiled and then sautéed in a pan with olive oil, garlic and chili pepper. A simple but flavorful dish, perfect for a quick lunch or dinner.
On a work surface, mix the all-purpose flour and semolina, add the necessary salt and knead, adding as much water as needed to obtain a smooth and fairly firm dough.
Shape the dough into a cylinder about 15 cm in diameter.
Cut small pieces from this, roll each piece on the work surface with the tip of a knife, then turn them over onto your thumb, obtaining many small 'hats' about 2.5-3 cm in diameter.
Let the orecchiette dry in the air.
When ready to use, boil them in a pot of abundant salted boiling water together with the cleaned turnip greens.
Put the pasta into the pot first and add the vegetables afterward, as they cook faster.
Drain the orecchiette together with the greens, place them in a bowl and dress with raw olive oil and plenty of freshly ground pepper.
Frying pan
Saucepan
Knife
Italy, Puglia
| Energy (kcal) | 153.86 |
| Carbohydrates (g) | 32.77 |
| of which Sugars (g) | 2.73 |
| Fat (g) | 0.34 |
| of which Saturates (g) | 0.05 |
| Protein (g) | 5.35 |
| Fiber (g) | 2.48 |
| Sale (g) | 0.03 |
