Orecchiette with turnip greens is one of the most famous first courses of Apulian cuisine. In fact, this dish combines not only orecchiette, which is a typical pasta shape of this region, but also turnip greens that are present in many recipes of southern cuisine. This way, a dish is created that, thanks to the skillful combination of a few ingredients, has an extraordinary flavor, able to win over even the most refined palates!
The preparation is very simple: start by cleaning the turnip greens, which we cook in boiling water for about 5 minutes. In the same water, we cook the orecchiette and then drain both into a pan where we have previously sautéed oil with garlic, chili pepper, and some anchovy fillets. To complete, we add some breadcrumbs or toasted bread crumbs with oil.
A simple yet impressive dish, Orecchiette with turnip greens is perfect for any occasion, for lunch or dinner with family or guests and friends!
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- Difficulty: Very Easy
- Cost: Very Affordable
- Preparation time: 10 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Regional Italian
- Region: Apulia
- Seasonality: Autumn, Winter, and Spring
Ingredients for Preparing Orecchiette with Turnip Greens
- 17.6 oz orecchiette
- 2.2 lbs turnip greens
- 0.42 cup extra virgin olive oil
- 5 fillets anchovies in oil
- 1.76 oz breadcrumbs
- 1 clove garlic
- 1 chili pepper
- salt
Tools for Preparing Orecchiette with Turnip Greens
- 2 Pans
- 1 Pot
- 2 Stovetop
Steps for Preparing Orecchiette with Turnip Greens
First, prepare the orecchiette with turnip greens by cleaning the latter: remove the stalks and outer leaves, leaving only the tops and leaves.
Meanwhile, pour 50 ml (1/4 cup) of oil into a large pan and add the breadcrumbs or crumbled bread. Toast it over low heat, stirring with a spoon and then set aside.
In another pan, pour the remaining oil and add a clove of garlic, the chili pepper, and the anchovy fillets well-drained from the preservation oil. Stir with a wooden spoon until the anchovies are completely dissolved. Remove the garlic clove and turn off the heat.
While preparing the seasoning, bring plenty of salted water to a boil in a pot and add the turnip greens.
Cook for 5 minutes, then add the orecchiette to the same pot and cook for another 5 minutes or until the orecchiette are al dente.
Drain the orecchiette and turnip greens directly into the pan with the garlic and anchovy sauté and briefly toss over high heat, adding a bit of the pasta and turnip green cooking water if needed.
Also add part of the golden breadcrumbs and mix.
Serve the orecchiette with turnip greens with the remaining breadcrumbs.
Simo and Cicci Suggest
You can store orecchiette with turnip greens for up to one day in the fridge, although the ideal is to consume the dish as soon as it’s ready. If you don’t like spicy flavor, you can omit the chili pepper.
For a completely vegetarian version, omit the anchovy fillets.
FAQ (Questions and Answers)
Where did orecchiette with turnip greens originate?
This dish is among the most well-known of Apulian cuisine, particularly in the province of Bari, although it is prepared throughout the region with some variations.
How do you make orecchiette at home?
You can make orecchiette at home by mixing 400 g (14.1 oz) of semolina flour with 200 g (7 oz) of water. Knead the dough vigorously until it becomes compact and homogeneous. Form a ball and let it rest for half an hour by wrapping it in plastic wrap. Take a small portion of dough, covering the remaining dough with a cloth, and form a rope. Cut into pieces about one centimeter (0.4 inches) and, using a knife with a smooth blade, press each piece with the rounded blade, dragging them towards you on the work surface. As the orecchiette are ready, place them on a cutting board or tray dusted with a handful of semolina flour.
