Today Laura’s orecchiette with turnip greens, a recipe very dear to me because it was created by one of the most important people in my life, who wanted to give me this recipe, which I want to share with you.
A typical first course of Apulian cuisine revisited, to make this recipe modern and even more delicious.
Laura’s orecchiette with turnip greens will captivate you with their flavor.
The final result will be a dish that combines the softness and creaminess of stracciatella with the crunchiness and savoriness of the tarallo, the bitterness of the turnip greens, the bold taste of chili pepper, a true explosion of flavors.
So, let’s stop talking and prepare Laura’s orecchiette with turnip greens together.
Wow, how good!
- Difficulty: Easy
- Cost: Economical
- Preparation time: 5 Minutes
- Portions: 2
- Cooking methods: Stove
- Cuisine: Italian
Ingredients
- 7 oz fresh orecchiette (6 oz. dried orecchiette)
- 1.1 lbs turnip greens
- 2 anchovies in oil (optional)
- 1.4 oz taralli
- 3.5 oz stracciatella
- to taste extra virgin olive oil
- to taste chili powder (optional)
Tools
- 1 Pan
Steps
Put a pot with plenty of salted water on the stove and bring it to a boil.
Cook the turnip greens and orecchiette together for about 5 minutes.Drain well, reserving some cooking water.
Toss the orecchiette and turnip greens in a non-stick pan, where you have melted the two anchovies in oil, optionally adding some of the reserved pasta cooking water and chili pepper.
After sautéing the orecchiette with turnip greens in the pan, prepare the dish by adding a bit of stracciatella and the crumbled taralli.
Tip
If you use packaged orecchiette, cook them alone in a pot with plenty of salted water and add the turnip greens only five minutes before the cooking is done.
If you use packaged orecchiette, cook them alone in a pot with plenty of salted water and add the turnip greens only five minutes before the cooking is done.
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FAQ (Questions and Answers)
How to make a vegan version?
Just do not use stracciatella and anchovies.
