Italian cuisine 🇮🇹 is a rich mosaic of regional traditions, each with its distinctive dishes and unique culinary stories. In the south of Italy, the region of #Puglia stands out for its simple yet flavorful cuisine, and among its most beloved gastronomic treasures are “Orecchiette alle Cime di Rapa” (Orecchiette with Turnip Tops). This dish, besides delighting the palates of anyone who tastes it, has a fascinating history intertwined with the culture and tradition of Puglia.
Puglia’s Roots in Cuisine 🇮🇹
Puglian cuisine is rooted in peasant tradition, where local and seasonal ingredients are at the heart of every dish. The use of fresh and simple ingredients is a distinctive feature, and orecchiette with turnip tops is no exception. This dish is a celebration of two key elements of Puglian cuisine: orecchiette, a handmade pasta, and turnip tops, a vegetable loved throughout the region.
Not everyone knows that the name “orecchiette” derives from the characteristic shape of this pasta, which resembles small ears. The preparation of orecchiette requires skill and patience. Puglian women, often regarded as custodians of local gastronomic knowledge, have passed down this skill from generation to generation. The pasta is made with durum wheat flour and water, and its distinctive shape is achieved with a simple finger movement.
Turnip tops, or “rapini,” are a leafy green vegetable with small yellow flowers. Their slightly bitter flavor is balanced by the sweetness of the pasta, creating a tasty and satisfying combination. This vegetable is widely cultivated in Puglia and has deep roots in the region’s agricultural tradition
👩🏻🍳Traditional Recipe
The preparation of orecchiette with turnip tops is a ritual that brings family and friends together around the table. The traditional recipe involves cooking the turnip tops in salted water and preparing a dressing based on garlic, chili, and anchovies. The orecchiette are then cooked separately and later combined with the dressing, creating a dish bursting with authentic flavors.
👩🏻🍳Contemporary Variation
While the traditional recipe is widely respected, some Puglian chefs have given a modern touch to orecchiette with turnip tops, introducing new ingredients or creative presentations. These variations, while respecting the traditional base, reflect the evolution of Puglian cuisine and its ability to adapt to contemporary tastes. Today, we share with you the “classic” recipe of orecchiette with turnip tops, so you can enjoy them at home with friends, to savor the true taste of Italian cuisine.
👩🏻🍳Ingredients for 2 people👇🏻
- 300g orecchiette pasta
- 1 bunch of fresh turnip tops
- 2 cloves of garlic
- Red chili
- Extra virgin olive oil
- Anchovies
- Salt to taste
- Grated pecorino cheese (optional)
👩🏻🍳Preparation👇🏻
- Start by preparing the turnip tops. Wash them and cut them into coarse pieces, setting aside the smaller flowers.
- In a large pot, bring plenty of salted water to a boil and cook the orecchiette according to the package instructions. They will be ready when al dente.
- Meanwhile, in a large skillet, heat a generous drizzle of extra virgin olive oil and add the crushed garlic cloves, anchovies, and chili to taste. Sauté lightly until the garlic begins to brown.
- Add the turnip tops to the skillet and sauté over medium heat for 5-7 minutes, until tender and aromatic. Add some pasta cooking water if necessary.
- When the orecchiette are ready, drain them and add them to the skillet with the turnip tops. Mix everything together well to combine the flavors.
- Serve the orecchiette with turnip tops hot, sprinkled with plenty of grated pecorino cheese and a drizzle of olive oil, and some anchovies to garnish the dish.
Enjoy your meal!🇮🇹🌿😋
Ig – @fairness_mag
