Orecchiette with turnip tops is the quintessential Pugliese Sunday dish. Just a few quality ingredients are enough for an unforgettable result.
Bring the water to the boil, salt it and cook the orecchiette together with the cleaned turnip tops. In a pan, warm our extra virgin oil with garlic and a pinch of chilli, adding a few anchovy fillets if you like.
Drain the pasta and greens, toss them in the pan for a minute and finish with a drizzle of raw oil. A handful of toasted breadcrumbs adds the final crunchy note.
A simple dish that tells the story of an entire land. Try it with our bronze-drawn orecchiette and Coratina extra virgin oil.
PugliAlma
Authentic Flavours, Soul of Puglia
