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Orecchiette with turnip tops alla Pugliese are a rustic, tasty, very tasty and fragrant first course that you will certainly have tasted at least once in your life!
I often go to Puglia, a land that fascinates me a lot for its beauty and its incredible dishes, and during one of my last stays I learned all the secrets for making perfect orecchiette with turnip tops.
The recipe for orecchiette with turnip tops is a flagship of Puglia, so famous as to be known throughout Italy!
In dialect they are also called "recchitelle" or "strascinati", precisely because they drag on the workbench.
In addition to turnip tops, orecchiette can be seasoned with a nice tomato sauce, perhaps made with Apulian oil, even if this vegetable creates a delicious mix.
Turnip greens are a kind of broccoli, in fact they are part of the cruciferous family and as such they are mainly eaten in winter.
To add a nice savory note, what in my opinion cannot be missing from this dish are the salted anchovies.
Indispensable is also the chilli that pushes the spiciness, but obviously if there are children at the table or you don't like it, you can also not put it.
► Ingredients to prepare orecchiette with Apulian turnip tops:
Orecchiette 400 g
Turnip greens 1 kg
Anchovy fillets 6
Garlic 2 cloves
Hot peppers 2
EVO oil 6 tbsp
Salt to taste
The recipe on the site: www.casapappagallo.it/ricette...
In Casa Pappagallo there is always something boiling in the pot! Something happens every day, a new recipe, a vegetable just planted in the garden or some experiment somewhere between a scientific experiment and the search for a new food product.
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9 фев 2023
