Orecchiette with Turnip Tops and Anchovies

Orecchiette with turnip tops and anchovies is a typical dish of Apulian cuisine, and I can explain how to prepare it.

Ingredients

• Orecchiette (quantity depending on the number of servings desired)
• Turnip tops (about 300 grams for 4 people)
• Anchovies in oil (6-8 fillets)
• Garlic (2 cloves)
• Chili pepper (to taste)
• Extra virgin olive oil
• Salt (as needed)
• Water (for cooking orecchiette and turnip tops)

Preparation

1. Clean the turnip tops by removing the tougher outer leaves and the larger stalks. Wash the rest thoroughly in cold water.
2. In a sufficiently large pot, bring salted water to a boil. When boiling, add the chopped turnip tops and cook for a few minutes until they soften.
3. Add the orecchiette to the water with the turnip tops and let them cook until they are al dente. Usually, orecchiette take about 12-15 minutes to cook, but always check the cooking time indicated on the package.
4. While the pasta and vegetables are cooking, put a drizzle of oil and the peeled garlic cloves in a large pan. Add the anchovies and a pinch of chili pepper (if you like it spicy), letting them melt over medium-low heat.
5. Once the anchovies have melted in the oil, remove the garlic and add the drained turnip tops and the orecchiette to the pan. Sauté everything in the pan for a few minutes to allow the ingredients to blend well.
6. Serve the orecchiette with an additional drizzle of raw oil and, if you like, you can also add a sprinkling of grated cheese, although the traditional version is enjoyed without it.

Fun Facts

Orecchiette, a typical pasta from Apulia, have the shape of small ears, and their name comes precisely from this characteristic shape. They were traditionally handmade by pressing a small piece of dough with the thumb on a wooden or marble surface.

Remember to produce the dough for the orecchiette at home or to buy quality pasta to ensure that the dish is as authentic as possible!