Orecchiette and maccheroni on the iron with turnip greens are considered one of our Apulian specialties. They are homemade with semolina flour as grandmothers and mothers used to do, or they are bought in pasta shops where fresh pasta is purchased. They are even tastier cooked with turnip greens, and the addition of toasted bread is not something everyone does but is recommended.
- Difficulty: Medium
- Cost: Medium
- Preparation time: 20 Minutes
- Cooking time: 30 Minutes
- Portions: 4 servings
- Cuisine: Italian
Ingredients
- 8.8 oz orecchiette
- 8.8 oz maccheroni (Apulian style)
- 1.1 lbs Turnip Greens (Cleaned)
- to taste Extra virgin olive oil
- 1 pinch Garlic
- 2 Salted Anchovies
- Chili Pepper (spicy powder)
- to taste Oregano
- 2 tsps Breadcrumbs
Tools
- Knife
- Iron for maccheroni or a skewer stick
Preparation
. Clean the vegetables by cutting the tops and tender leaves with a knife. Wash several times and drain.
Then boil the pasta in a pot with plenty of salted water along with the turnip greens for 7/8 minutes from boiling.
Meanwhile, in a pan with enough extra virgin olive oil to dress the pasta, brown the garlic and add the anchovies. Cook for a few seconds just until the anchovies break down.
In a saucepan, season the breadcrumbs with a little oregano and toast over moderate heat for a minute, stirring.
Finally, drain the pasta with the vegetables and serve on plates, adding the toasted bread with a tablespoon of oil and the dressing. Add chili powder but only for those who desire it.
Orecchiette and maccheroni on the iron with turnip greens are a delightful dish to enjoy not only in autumn/winter but also in spring as long as this good vegetable is available.
Orecchiette and maccheroni on the iron with turnip greens
Curiosity about the recipe for orecchiette and maccheroni on the iron with turnip greens: I think orecchiette get their name probably from their particular shape. A piece of dough is scooped out with the tip of a knife, one at a time, and then turned with the fingers with dexterity. Certainly, this is an art to be learned. For maccheroni on the iron, a suitable iron is used. Making them is quite fun and just requires following a tutorial. There are plenty and amusing ones on Google.
However, in Apulia, it is passed down from generation to generation and not only to female children.
Also come to browse on Pinterest by The Cook Who Recovers
