Orecchiette with turnip tops is the typical dish par excellence of Apulian cuisine and, in particular, of the city of Bari. It is a simple dish but with a truly unique taste in which orecchiette, turnip tops, anchovies in oil, garlic and chili pepper blend together in an unforgettable harmony of flavors.
Ingredients
for 4 people
Orecchiette Porreca 320 gr
Turnip tops 1 kg
Anchovy fillets in oil 4
Fresh chilli pepper q.b.
Extra virgin olive oil to taste
Coarse salt to taste
Preparation
1 Clean the turnip tops, keeping only the most tender part. Wash them. Plunge them into plenty of boiling salted water.
2 After 2 minutes add the orecchiette and when they are still very “al dente”, drain everything.
3 Heat 4 tablespoons of oil in a pan with 1 peeled and crushed garlic clove, the chili pepper cut lengthwise and the anchovies.
4 Once they are dissolved, remove the garlic and pour the orecchiette with the turnip tops into the pan. Mix and serve.
