Discover the original recipe for Orecchiette with Turnip Greens, a classic of Apulian cuisine. Enjoy the simplicity and genuineness.
Remove the tougher leaves of the turnip greens and keep only the tender parts. Rinse them thoroughly to remove any impurities.
Boil a pot of salted water and immerse the turnip greens for 5-7 minutes.
Use the same water to cook the Orecchiette Pugghia for 8-10 minutes.
Heat the Pugghia extra virgin olive oil with garlic and chili pepper. If desired, add anchovies for a stronger flavor.
Drain the pasta and turnip greens, 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 greens to keep them green and flavorful.
Italia, Puglia
| Energy (kcal) | 56.27 |
| Carbohydrates (g) | 2.96 |
| of which Sugars (g) | 2.96 |
| Fat (g) | 3.01 |
| of which Saturates (g) | 0.61 |
| Protein (g) | 3.86 |
| Fiber (g) | 1.49 |
| Sale (g) | 0.05 |
