Orecchiette with Turnip Tops

Orecchiette with turnip tops are a classic Puglian dish, much loved throughout Italy. Here’s how to prepare it.

Ingredients

• 400 g orecchiette (typical Puglian pasta)
• 800 g turnip tops
• 2 garlic cloves
• 4 anchovy fillets in oil (optional)
• Red chili pepper to taste (as desired)
• 60 ml extra-virgin olive oil
• Salt to taste
• Grated Pecorino (optional, for serving)

Preparation

1. Start by cleaning the turnip tops: remove the tougher leaves and thick stems, keeping only the tender parts and the florets. Wash them several times in cold water to remove any soil residue.
2. In a large pot, bring salted water to a boil and add the turnip tops. Boil them for about 5-6 minutes.
3. Add the orecchiette to the same pot with the turnip tops and cook until al dente, following the cooking time indicated on the package.
4. Meanwhile, in a large skillet, heat the extra-virgin olive oil and add the peeled and crushed garlic cloves, the chopped chili pepper (if using), and the anchovy fillets, allowing them to melt into the oil.
5. As soon as the orecchiette are ready, drain them together with the turnip tops, reserving some of the cooking water.
6. Transfer the orecchiette and turnip tops to the skillet with the garlic and oil, stirring well and adding a little cooking water if needed to combine everything.
7. Adjust the salt if necessary and let the flavors meld for a few minutes over low heat.
8. Serve the orecchiette hot, with a sprinkle of grated Pecorino, if desired.

Trivia

Did you know that orecchiette got their name because of their shape, which resembles a small ear? Additionally, to further enhance the flavors of this dish, some add breadcrumbs toasted in oil for extra crunch.