Discover the original recipe for Orecchiette with Turnip Tops, a classic of Apulian cuisine. Enjoy its simplicity and authenticity.
Every product available on the marketplace is listed and sold by a partner seller indicated on the product page. The platform acts as a metasearch/marketplace: it facilitates discovery and checkout, but the sale is carried out by the seller, who becomes the party responsible for the transaction.
Shipping is handled directly by the seller partner. The package leaves the seller's warehouse, or its logistics network, and is handed over to the carrier. This model enables more efficient deliveries and ensures that order management is handled by those who actually have the product available.
On the product page you will find ingredients, allergens and nutritional information according to the data provided by the seller or manufacturer, i.e. the official label. If you have allergies or intolerances, we recommend that you carefully check the product page before purchasing and contact the seller with any specific questions.
The platform was created to promote and make Italian food Made in Italy more accessible. We select e-commerce food sellers with coherent catalogs and transparent information. Each product is linked to an identifiable seller and a complete information sheet: we want buying here to mean buying with confidence.
Delivery times and costs depend on the seller and the destination. At checkout you will always find the current delivery estimate before confirming payment. For international shipments, times may vary depending on the country and the carrier.
Remove the toughest leaves from the turnip tops and keep only the most tender parts. Rinse them thoroughly to remove any impurities.
Bring a pot of salted water to a boil and immerse the turnip tops for 5-7 minutes.
Use the same water to cook the Pugghia orecchiette for 8-10 minutes.
Heat the Pugghia extra virgin olive oil with garlic and chili pepper. If you like, add anchovies for a stronger flavor.
Drain the pasta and turnip tops, transfer them to a pan and mix well.
Add a drizzle of raw oil to enhance the flavor and enjoy your Apulian orecchiette!
Use fresh orecchiette for an ideal texture. Add toasted breadcrumbs for a crunchy note. Do not overcook the turnip tops to keep them green and flavorful.
Italia, Puglia
| Energy (kcal) | 112.46 |
| Carbohydrates (g) | 22.29 |
| of which Sugars (g) | 3.89 |
| Fat (g) | 0.44 |
| of which Saturates (g) | 0.09 |
| Protein (g) | 4.06 |
| Fiber (g) | 2.6 |
| Sale (g) | 0.04 |
