Orecchiette alle Cime di Rapa (Turnip Tops)
Ingredients
Nutritional Information
Introduction
Orecchiette with turnip tops, also known as “recchitelle” or “strascinati”, is one of Puglia’s most iconic dishes, particularly beloved in the province of Bari. This humble yet flavourful first course embodies the essence of southern Italian peasant cooking, where simple ingredients create extraordinary taste. The secret lies in cooking the vegetables and pasta together, allowing the orecchiette to absorb the earthy, slightly bitter flavours of the turnip tops. Traditional preparation calls for handmade semolina orecchiette, boiled alongside the greens, then tossed with a savoury soffritto of oil-packed anchovies and garlic. The finishing touch of toasted breadcrumbs adds a delightful textural contrast. This recipe celebrates time-honoured Puglian techniques, transforming basic ingredients into a dish with bold, distinctive character.
Instructions
1
Prepare the Turnip Tops
Clean the turnip tops by removing the tough outer leaves and stems. Keep only the tender inner leaves and florets. Rinse thoroughly under cold running water, drain well, and pat dry with a tea towel. Bring a large pot of salted water to the boil for cooking the greens and pasta.
2
Toast the Breadcrumbs
Heat half the olive oil in a large frying pan over medium heat. Add the breadcrumbs and stir continuously with a wooden spoon until they turn golden brown and crispy, about 3-4 minutes. Remove from the pan and set aside.
3
Cook the Turnip Tops
Once the water reaches a rolling boil, add the prepared turnip tops and cook for 5 minutes until tender but still vibrant green.
4
Prepare the Anchovy Soffritto
In a large frying pan, heat the remaining olive oil over medium heat. Add the crushed garlic clove (in its skin) and the drained anchovy fillets. Using a wooden spoon, gently break up and stir the anchovies until they dissolve into the oil, creating a fragrant sauce. This should take just a few minutes. Remove and discard the garlic clove, then turn off the heat.
5
Cook the Orecchiette
After the turnip tops have cooked for 5 minutes, add the orecchiette directly to the same pot. Cook together for an additional 5 minutes, stirring gently to prevent sticking. The pasta will absorb the flavours from the greens as they cook together.
6
Combine and Season
Drain the orecchiette and turnip tops together, reserving a small cup of cooking water. Transfer directly into the frying pan with the anchovy oil. Toss everything together over low heat, adding a splash of cooking water if needed to create a light coating. Taste and adjust seasoning with a pinch of salt if necessary.
7
Serve
Divide the orecchiette with turnip tops among warmed serving plates. Drizzle with a little extra virgin olive oil and generously sprinkle with the toasted breadcrumbs. Serve immediately while hot.
Storage
This dish is best enjoyed immediately after preparation. If necessary, you can store leftover orecchiette with turnip tops in an airtight container in the refrigerator for up to 1 day. Reheat gently in a frying pan with a splash of water.
Tips
✓ Don’t skip the step of cooking the pasta and turnip tops together; this traditional method allows the flavours to meld beautifully.
✓ If you prefer a spicier dish, add a small dried chilli or fresh chilli flakes to the anchovy soffritto.
✓ Quality ingredients matter: use good durum wheat semolina and high-quality anchovies for the best flavour.
✓ If turnip tops are unavailable, you can substitute with tenderstem broccoli or purple sprouting broccoli, though the flavour will differ slightly.
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