Orecchiette with turnip tops.

Traditional recipe and also with the Thermomix.
Today I’m taking you on a virtual journey to Apulia with this specialty.
Delicious, flavorful, and healthy main course, easy and quick to prepare, perfect for all ages.
Turnip tops contain vitamins, fiber, iron, and minerals.

They are mostly water. In 100 grams, 86 are water, so they are perfect for hydrating from the inside.

They are also antioxidants, ideal against aging, purifying, and detoxifying.
It is important to remember that they are rich in folic acid, useful for pregnant women.
But now let’s put on our aprons and prepare this delicacy.

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Cost: Very economical
Preparation time: 10 Minutes
Portions: 4
Cooking methods: Boiling
Cuisine: Regional Italian
Region: Apulia
Seasonality: Autumn, Winter, and Spring

416.32 Kcal

calories per serving

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Energy 416.32 (Kcal)
Carbohydrates 68.58 (g) of which sugars 2.43 (g)
Proteins 13.78 (g)
Fat 11.14 (g) of which saturated 1.72 (g)of which unsaturated 1.26 (g)
Fibers 4.40 (g)
Sodium 494.95 (mg)

Indicative values for a portion of 250 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

Let’s go shopping

2.2 lbs turnip tops (to clean)
6 tbsp breadcrumbs
1 clove garlic
1 chili pepper (if you like)
to taste salt
3 fillets anchovies in oil
3 tbsp extra virgin olive oil
10.5 oz orecchiette

Tools

What we need to make

1 Knife
1 Pot or the Thermomix
1 Colander
2 Pans

Steps

Traditional recipe

The first thing to do is take the tops and clean them by removing the outer leaves and taking with a small knife (or with your hands) only the inner leaves and the flower.
Don’t throw away the scraps and large leaves, we’ll use them to make turnip tops pesto, click here.
Once ready, rinse them repeatedly, then drain them
Meanwhile, put a pot with plenty of water on the heat, salted to taste.
As soon as it starts to boil, throw in the turnip tops
and cook them for about 5 minutes.
In the meantime, toast the breadcrumbs: in a large pan, pour half of the oil you have available and add the breadcrumbs, stirring often with a wooden spoon
Toast it.
In another pan, pour the rest of the oil, chopped garlic, a little chili pepper if you like, and the anchovy fillets drained from the preservation oil, sauté, stirring until the anchovies are melted and the garlic is golden.
Now that the tops are pre-cooked, drop the orecchiette together, and cook them for the necessary time.
When cooking is finished, drain everything and combine the orecchiette with the turnip tops in the pan with the sauté.
Sauté all in the pan and finally add the toasted breadcrumbs.
Here are the Orecchiette with Turnip Tops ready
Place 600 g of water in the bowl, position the Varoma container and place the turnip tops inside, close with the lid and cook: 30 min./Varoma/speed 1. Carefully remove the Varoma lid, turn it upside down and place the container on top. Empty the bowl.
Continue without washing the bowl, you just need to dry it, and add the extra virgin olive oil, garlic, anchovies if you like, and dried chili pepper, flavor: basket instead of the measuring cup, 3 min./250°F/speed 1.
Add the cooked turnip tops to the bowl, flavor: 5 min./250°F/reverse/spoon speed
Transfer the turnip tops to a large pan.
Meanwhile, in a small pan, toast the breadcrumbs, and put it in a small bowl.
Cook the orecchiette in the pot, and as soon as they are cooked, drain and transfer them to the pan with the turnip tops and a little more oil.
Sauté everything in the pan and finally add the toasted breadcrumbs.
Here our friend Thermomix helped us prepare the orecchiette with turnip tops