Italian cuisine · Dough, Pasta & Rice

Orecchiette with Turnip Greens

Apulian ear-shaped pasta cooked in the same pot as turnip greens and tossed in anchovy-garlic oil.

Ingredients · for 4 servings

• 400g orecchiette
• 600g turnip greens (cime di rapa, or broccoli)
• 6 anchovy fillets
• 4 garlic cloves
• 1 red chili
• 6 tbsp olive oil
• 50g breadcrumbs
• Salt, pepper

Instructions

1. Cut off the tough stem ends of the turnip greens, wash the leaves and florets, and cut into bite-sized pieces.
2. Toast the breadcrumbs in 2 tbsp olive oil, stirring, for 3–4 min until golden, and set aside – in Puglia they stand in for cheese.
3. Bring plenty of salted water to a boil, parboil the turnip greens for 3 min, then add the orecchiette and cook both together until al dente.
4. Meanwhile, gently cook finely chopped garlic and the sliced chili in the remaining olive oil over low heat for 2 min, without letting the garlic brown.
5. Add the anchovy fillets and mash with a wooden spoon until they dissolve completely into the oil after 1–2 min.
6. Drain the pasta and greens, transfer to the pan with 2 tbsp of the cooking water, toss vigorously, season with salt and pepper, and serve sprinkled with the toasted breadcrumbs.