Orecchiette pasta with pecorino cheese and turnip tops

Hands up those who have never tasted the famous orecchiette with turnip tops, one of those Puglian dishes which have gained in popularity recently, with its balance of strong flavours and freshness that can’t fail to impress lovers of pasta dishes. If you're not one of the many people who have already tried this dish, or, if you want to try and make it at home, well now is the time thanks to our quick and simple recipe! Orecchiette from Puglia are perfect with our pasta sauce, with its unmistakable boat shape that collects and brings out the flavour of the sauce. All you need to get is some fresh turnip tops - if you can’t find any you can also use broccoli - some top quality cheese for grating, with of course Puglian orecchiette!


25 minutes Total time
Serves 2 persons
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Prepare the turnip tops, being careful not to throw away all the leaves. In fact, adding the leaves, with their sweet taste, will create a nice contrast with the bitterness of the stems and flowers. Cook the greens for ten minutes in salted water. Drain and sauté for 1 to 2 minutes in a pan with some garlic and chili oil. Once the orecchiette are cooked, add them to the pan with the turnip tops and sauté quickly. Place them in the centre of a plate and finish the dish with a sprinkling of pecorino romano cheese and a drizzle of extra virgin olive oil.

To get the best out of your orecchiette with cheese and turnip tops, and to enjoy the contrast between the flavours, you should pair it with a nice bottle of Locorotondo.
According to tradition, orecchiette mirror the shape of ‘trulli’, strange conical dwellings found only in Puglia; according to others, however, this type of pasta has Jewish origins.

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