Orecchiette Alle Cime di Rapa: An Irresistible Traditional Dish

INGREDIENTS

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Orecchiette With Turnip Greens

Orecchiette alle cime di rapa, authentic protagonists of Apulian cuisine, take us on a unique culinary journey. A combination of the rusticity of orecchiette pasta and the slight bitterness of turnip greens, wrapped in an aromatic sauté of garlic, chili peppers and anchovies, result in an authentic gastronomic masterpiece. In this simple but precise recipe, each step plays its role, ensuring an excellent result.

Preparation:

1 Select the bouquet of turnip greens, remove the yellow leaves and hard parts of the leaves, keeping only the florets and green leaves. Wash the turnip greens thoroughly and set them aside.

  2   In a large skillet, pour a generous drizzle of olive oil. Add the finely chopped garlic cloves and chili pepper. Sauté over very low heat for a few minutes, being careful not to burn the garlic.Dissolve the anchovy fillets in the sauté, creating a richly flavored base.

  3   Bring a pot of salted water to a boil and cook the orecchiette pasta following the cooking time indicated on the package. About 3 minutes before the end of cooking, add the turnip greens to the same pot. If using fresh orecchiette, cook them together with the turnip greens.

  4   Drain the orecchiette pasta and turnip greens, then transfer them to the pan with the sauté. Stir gently to ensure that the ingredients are evenly distributed, taking care not to break up the turnip greens. The fire must be lively to dry out any traces of water.

  5   As soon as the water has evaporated and the ingredients are well blended, Orecchiette alle cime di rapa is ready to serve.

  6   Respecting Apulian tradition, enjoy this dish without the addition of cheese. The authentic combination of flavors, the texture of orecchiette pasta and the freshness of turnip greens will give you an unforgettable dining experience.

Tips and Secrets

1. Choosing high quality orecchiette is critical to achieving the right balance of texture and flavor.
2. Sautéing garlic, chili and anchovies creates the aromatic base of the dish, so it is important to adjust the heat to avoid scorching.
3. Stir gently when joining orecchiette and turnip greens to the stir-fry, to preserve the texture of the greens.
4. Serve the dish as soon as it is ready to fully enjoy its goodness.
5. This recipe is a window into Apulian culinary tradition, celebrating simple but flavorful ingredients.

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