Orecchiette with turnip tops are a delicious dish typical of Apulian cuisine. The pasta, shaped like orecchiette, is seasoned with turnip tops, which are lightly boiled and then sautéed in a pan with olive oil, garlic, and chili pepper. A simple but flavorful dish, perfect for a quick lunch or dinner.
Mix the white flour and semolina on the pastry board, add the necessary salt and knead, adding as much water as needed to obtain a smooth, fairly firm dough
Shape the dough into a cylinder 15 cm in diameter
From this, cut small pieces; drag each one across the pastry board with the tip of a knife, then turn them over your thumb to obtain many small "hats" about 2.5-3 cm in diameter
Let the orecchiette dry in the air
When ready to use them, boil them in a pot with plenty of salted boiling water together with the cleaned turnip tops
Put the pasta in the pot first and the vegetables in a second stage, since they cook faster
Drain the orecchiette together with the vegetables, place them in a bowl and season with raw olive oil and plenty of freshly ground pepper
Pan
Casserole Dish
Knife
Italia, Puglia
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| Energy (kcal) | 153.86 |
| Carbohydrates (g) | 32.77 |
| of which Sugars (g) | 2.73 |
| Fat (g) | 0.34 |
| of which Saturates (g) | 0.05 |
| Protein (g) | 5.35 |
| Fiber (g) | 2.48 |
| Sale (g) | 0.03 |
