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Recipe by
Discover the original recipe for Orecchiette with Turnip Tops, a classic of Apulian cuisine. Enjoy its simplicity and authenticity.
Portion: the weight of the ingredients divided by 4 portions, excluding ingredients marked “to taste” and those not considered by the analysis, such as broth. It does not change with the portion selector.
Step 1 of 6: Remove the toughest leaves from the turnip tops and keep only the most tender parts. Rinse them thoroughly to remove any impurities.
Step 2 of 6: Bring a pot of salted water to a boil and immerse the turnip tops for 5-7 minutes.
Step 3 of 6: Use the same water to cook the Pugghia orecchiette for 8-10 minutes.
Step 4 of 6: Heat the Pugghia extra virgin olive oil with garlic and chili pepper. If you like, add anchovies for a stronger flavor.
Step 5 of 6: Drain the pasta and turnip tops, transfer them to a pan and mix well.
Step 6 of 6: Add a drizzle of raw oil to enhance the flavor and enjoy your Apulian orecchiette!
In summary: Not suitable for vegans · Not suitable for vegetarians · Allergens detected: Fish
In gray: not detectedDetected
| Average values | Per serving538 g · 1 of 4 | Per 100 g |
|---|---|---|
| Energy | 2,879 kJ688 kcal | 536 kJ128 kcal |
| Fat | 18.28 g | 3.4 g |
| of which saturated fatty acids | 4.14 g | 0.77 g |
| Carbohydrates | 83.37 g | 15.51 g |
| of which sugars | 14.35 g | 2.67 g |
| Fibre | 9.3 g | 1.73 g |
| Protein | 44.45 g | 8.27 g |
| Salt | 0.22 g | 0.04 g |
Calculated based on the recipe ingredients: it does not take traces or the composition of the products you use into account. Automatic analysis, limited to certain aspects: it may contain errors, so always check the label.
