Orecchiette recipe with turnip greens

Podcast Recipe

Duration 2:52 – 9 steps

Orecchiette with turnip tops, also called “recchitelle” or “strascinati”, are one of the most representative typical dishes of Puglia, especially of the province of Bari, without a doubt one of the most loved recipes with turnip tops. This first course is prepared throughout the region, even with accompaniments other than turnip greens such as broccoli or tomato sauce. The secret of this dish lies in the optimal cooking of the vegetables with the pasta; experience and knowledge of the raw materials allow you to obtain a perfect dish. In compliance with tradition, Chef Fabio Abbattista cooked them for us, making homemade orecchiette from durum wheat semolina, cooked in boiling water together with turnip tops to better absorb the aromas, stirred in a tasty sauté based on pickled anchovies ‘oil and perfumed with a clove of garlic. Orecchiette with turnip tops is a traditional peasant dish, simple but with a unique taste that comes from the union of strong flavours, which are inspired by pan-fried turnip tops, a traditional rustic side dish. If you love genuine recipes, come and discover other Apulian delicacies such as pancotto del Gargano or friselle.

Orecchiette with broccoli rabe