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Orecchiette with Turnip Tops
Orecchiette con cime di rapa

Orecchiette with Turnip Tops

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Ingredients

Adjust Servings:
Orecchiette
400 g Semolina
210 g Water
Sauce
1,5 kg Turnip tops Turnip greens (leaves and floret)
4 Oil-packed anchovy filets
Peperoncino
1 Clove of garlicd'ail
Olive oil
50 g Breadcrumbs
Cuisine:

    Orecchiette with turnip tops is a traditional dish from Italian cuisine typical of southern Italy, especially Puglia.

    • 50 minutes
    • Serves 4
    • Easy
    class="bordered-title"> Ingredients
    • Orecchiette

    • Sauce

    Orecchiette with broccoli rabe

    Orecchiette with Turnip Tops is a traditional dish from Puglia, a region in southern Italy.

    Orecchiette”, meaning “little ears” in Italian, are small, shell-shaped pasta. Their unique shape is perfect for holding sauce, providing a distinctive texture. “Cime di Rapa”, “turnip tops” or broccoli rabe, adds a bitter note to the dish.

    This dish exemplifies the balance of flavours found in Italian cuisine. It combines the simplicity of the ingredients with a complexity of flavours. “Orecchiette Cime di Rapa” is a tribute to the Italian “poor” cuisine, a symphony of tastes that awaken the senses.

    If you’re a fan of Italian cuisine, “Orecchiette Cime di Rapa” is a must-try dish. It will transport you to Puglia, the heart of Italy, and introduce you to the authentic flavours of this region.

    So, don’t hesitate to indulge in “Orecchiette Cime di Rapa”, a dish that will undoubtedly delight all food lovers. Buon appetito!

    Video-recipe

     

    Steps

    1
    Done
    15 minutes

    The dough

    Place the semolina into a bowl and slowly pour in the water. Use a fork to bring the dough together.
    Once the dough has come together, tip out onto a lightly floured surface and knead for 7–8 minutes until the dough is firm and springs back when you push your thumb into it. If the dough is a little sticky, add more flour, or a bit too firm, a little more water. Wrap in cling film and leave to rest for 30 minutes.

    2
    Done
    5 minutes

    Clean the turnip greens

    Clean the turnip greens. With a knife or by using hands eliminate the outside leaves and the heights. Wet it all under water and then let it dry.

    3
    Done
    15 minutes

    Shaping the orecchiette

    Take a portion from the dough and roll out into a 1.5cm thick sausage.
    Cover the rest of the dough whilst you work.
    Slice the length of pasta into 8mm pieces.
    Using a table knife, push the dough down and towards yourself. The dough should stretch and curl over the knife.
    Take your thumb, and invert the pasta curl back over it, creating that inside-out shape.
    Store on a tray covered with semolina while making the rest – this will prevent them sticking together.

    4
    Done
    5 minutes

    Breadcrumbs

    In a frying pan, heat a drizzle of olive oil over medium heat and brown the breadcrumbs for a few minutes. Set aside.

    5
    Done
    5 minutes

    Cuisson des cime di rapa

    In the same frying pan, sauté a clove of garlic, then melt the anchovy fillets with the peperoncino. Remove the garlic clove and then add the turnip tops. Sauté for a few moments.

    6
    Done
    5 minutes

    Cooking the pasta

    Cook the orecchiette in a pot of salted boiling water. When they rise to the surface, sauté them with a ladle of their cooking water in the frying pan with the turnip tops. Serve with breadcrumbs.

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