Orecchiette con cime di rapa are the iconic dish of Puglia, especially Bari, where the ladies still make them by hand in the street of their houses in the old town. The ear shape perfectly traps the bitter turnip greens and flavored oil. This dish reflects the Pugliese peasant diet based on wild vegetables, semolina pasta and local olive oil.
Italian
Orecchiette alle Cime di Rapa
Orecchiette alle Cime di Rapa from Italy: traditional recipe step by step, with chef tips and clear timings.
- Italy
- Main course
- Light
- High fiber
- easy
15 min
Tiempo de Preparación
4
Servings
Nutrición por ración
- Calories 440 kcal
- Protein 15 g
- Fiber 5 g
- Carbohydrates 58 g
- Fat 17 g
- Sodium 580 mg
Story behind the dish
Preparation
Orecchiette alle Cime di Rapa is a preparation from Italy with easy difficulty. Set aside about 30 minutes in total (15 for mise en place and preparation, 15 for cooking). Follow the 6 phases in order: each step indicates what to do, what to observe and, when applicable, the time or level of fire.
Before you start
- Have ready: 400 g orecchiette.
- Have ready: 500 g of clean cime di rapa (turnip tops).
- Have ready: 4 anchovy fillets in oil.
- Have ready: 3 sliced cloves of garlic.
- Have ready: 1 dried red chilli.
- Salt, oil and spices measured and within reach.
- Clean utensils, board and clear work surface.
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Clean the turnip greens, separating the young leaves and florets
Clean the turnip greens, separating the tender leaves and florets, discarding the tougher stems.
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Cook the orecchiette in water with plenty of salt
Cook the orecchiette in abundantly salted water, adding the turnip greens to the water during the last 3 minutes of cooking so that they cook together. Taste before serving: the balance between salt, acidity and fat defines the final result.
Taste before serving: the balance between salt, acidity and fat defines the final result
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Meanwhile
Meanwhile, heat the oil in a large frying pan and dissolve the anchovies with the sliced garlic and chilli over low heat.
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Drain the pasta and turnip greens together
Drain the pasta and turnip greens together, reserving a glass of the cooking water.
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Sauté everything in the pan with the flavored oil
Sauté everything in the pan with the flavored oil, adding cooking water to create a light sauce that unites all the elements. Work in batches if skillet is full; too much load generates steam and cooks instead of sautéing.
Work in batches if skillet is full; too much load generates steam and cooks instead of sautéing
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Serve with toasted breadcrumbs on top to provide a crunchy contrast.
Serve with toasted breadcrumbs on top to provide a crunchy contrast, and pecorino to taste.
Chef's tips
- Test for salt and doneness before serving; the last adjustment makes the difference.
- Use fresh and seasonal ingredients: the quality of the product is noticeable in the final result.
Variations
- Vegan version without anchovies with black olives.
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