ORECCHIETTE WITH TURNIP GREENS CREAM AND STRACCIATELLA The first dish I present to you today is one of those dishes with a bold flavor that easily wins over all diners. I thought of this recipe a few days ago, at home we adults love turnip greens and eat them often, but as often happens, the little ones at home turn up their noses at vegetables and so I thought of including them in a first course that could “disguise them,” and I must say I succeeded 😀 But now follow me to the kitchen, I’ll explain how to prepare orecchiette with turnip greens cream and stracciatella!
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- Difficulty: Easy
- Cost: Cheap
- Preparation time: 25 Minutes
- Portions: 4
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Autumn, Winter
- Energy 596.15 (Kcal)
- Carbohydrates 75.56 (g) of which sugars 2.94 (g)
- Proteins 26.59 (g)
- Fat 21.71 (g) of which saturated 2.52 (g)of which unsaturated 3.75 (g)
- Fibers 2.56 (g)
- Sodium 761.13 (mg)
Indicative values for a portion of 120 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for Orecchiette with Turnip Greens Cream and Stracciatella for 4 people
- 7 oz frozen turnip tops (frozen)
- 2 tbsp extra virgin olive oil
- 1 clove garlic
- 3 anchovies
- 2 oz white wine
- to taste salt
- 14 oz orecchiette
- 7 oz stracciatella
- 3.5 oz diced speck
Useful Tools for Preparing Orecchiette with Turnip Greens Cream and Stracciatella
- 1 Pan sauté pan
- 1 Immersion Blender
Preparation of Orecchiette with Turnip Greens Cream and Stracciatella
The first step in preparing this recipe is to make the turnip greens cream, and if you want, you can also do it a little in advance, for example, I prepared it a couple of hours before serving the dish, and when it’s time to dress the pasta, it will be enough to “revive it” with a bit of pasta cooking water.
If you’re using frozen turnip greens, I recommend heating them in a pan without adding anything; they will release their water and become soft in about 10 minutes, then remove the excess water and transfer them to a dish.
In the same pan where we softened the greens, heat the oil with the garlic; once it starts sizzling, add the anchovies and mash them, then the greens, and mix over a high flame (use the lid to prevent splashes) for about 5 minutes, then deglaze with the wine, adjust the salt, and when the alcohol has evaporated, set aside.
Blend the greens until you get a cream that you then return to the pan, keep it aside, and if it dries out too much, during the pasta cooking, thin it with some pasta cooking water to make it creamy again.
In a small pan, brown the speck without adding any other fats; with the heat, the speck will release its fats in which it will cook until crispy.
Cook the orecchiette in plenty of salted water, drain them al dente, and then toss them in the pan with the greens cream, add the stracciatella, and mix quickly, plate and garnish with crispy speck.
Frequently Asked Questions
In this section, you will find answers to the most frequently asked questions about preparing orecchiette with turnip greens cream and stracciatella. If you don’t find what you’re looking for, do not hesitate to write to me!
What can I substitute for speck?
An excellent alternative is crumbled sausage sautéed in a pan or diced pancetta browned like the speck.
And if there are leftovers?
We can store the pasta in the fridge, well sealed, for up to one day.
What can I substitute for the turnip greens?
Various vegetable creams can be made, for example, spinach which has a milder flavor than turnip greens or broccoli rabe, always following the same procedure.
