Orecchiette with Turnip Tops
First courses
Orecchiette with Turnip Tops
  • Prep. time
    45 Min.
  • Skills
  • Recipe for
    4 people
Ingredients for 4 people
  • Divella whole wheat orecchiette, 350 g.
  • Turnip greens, 1 kg.
  • Garlic, 1 clove
  • Hot pepper powder
  • Extra virgin olive oil Divella
Made with
Fresh Pasta and Ready-Made Pastry
Wholemeal Orecchiette
Olive Oil and Vinegar
Classic Extra Virgin Olive Oil
All Apulia enclosed in this dish.The strong taste of turnip greens, combined with the freshness and the taste of rustic whole wheat orecchiette match perfectly, for a unique and tasty result.
Step 1
First clean the turnip greens: remove the loose leaves and the hard, fibrous stems, just keep the tender greens; take the buds, detach them from the stems, remove the outer part and cut the tender, white part into pieces. Now you have separated the leaves from the buds.
Step 2
Place the leaves in a large saucepan with plenty of salted water and leave to cook until tender. Add the Divella Orecchiette 86/b and leave to cook for about 8 minutes more. In the meantime, prepare the oil and chopped garlic, and sauté until the garlic is brown over low heat. Add the anchovies if you wish (optional).
Step 3
Add the buds to boiling Orecchiette and leaves, and cook for 3-4 additional minutes. Then drain and add the pasta with turnip tops to the sauté. Simmer for a few minutes with some cooking water.
Step 4
Turn the heat off, add chilli powder to taste and serve hot.
Enjoy your meal!
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