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ORECCHIETTE AND TURNIP TOPS: A DISH THAT CONQUERS EVERYONE’S PALATE

Apulian wine pairing

There would really be an embarrassment of riches to choose from among the many red wines of Apulia that are traditionally served on Sundays with this classic dish of the homemade tradition.

Considering that most of the PDOs in Puglia are wines made from Negroamaro, Primitivo and Nero di Troia grapes, either pure or blended with other vines, the choice is almost endless.

INGREDIENTS FOR 4 PEOPLE

  • Orecchiette pasta g 320
  • Turnip tops Kg 1
  • Olive oil q.s.
  • Garlic 2 cloves
  • 8 anchovy fillets
  • Salt to taste
  • Chilli pepper q.s.

METHOD

Clean the turnip greens by selecting the flowers and the smaller, more tender leaves, wash under running water.

Wash and boil the stems and the large leaves, at the end adjust the salt and blend everything adding extra virgin olive oil to obtain a turnip cream.

Boil the turnips in plenty of salted water and in the same water cook the orecchiette pasta.

In a pan put the garlic, the peeled oil and the anchovy, let them brown gently, and finally add the chilli pepper.

As soon as the pasta and turnips have been drained, pour everything into the pan with the sauce and sauté over a high flame for a couple of minutes, turning frequently. Serve immediately with a little olive oil.

HISTORICAL OUTLINES

The origins are not historically known and ascertained, the only certainty is that throughout Apulia they are the most popular and loved pasta format.

Traditionally they are made by hand, giving the typical cupped shape in three main ways: using the thumb finger, a small knife with a smooth blade or a tool with a handle.

Orecchiette pasta has become the symbol of Apulia in the world, with its shape that collects the sauce in the hollow for the pleasure of a dish of pasta without comparison.

Author

Unione Cuochi Apulia Region chaired by Salvatore Turturo