Orecchiette with turnip greens cream

Orecchiette with turnip tops are a great classic of Apulian cuisine. In Puglia, there is no mother or grandmother who does not know how to prepare them to perfection. The important thing is to have very fresh turnip greens! If you find yourself out of the way, can't find turnip greens or want to try a "gourmet" version of this extraordinary Apulian classic, you can try these orecchiette with turnip greens cream. Guaranteed Apulian products, for a truly top result!

Ingredients

  • cream turnip greens cream
  • orecchiette 500 grams
  • extra virgin olive oil 100 millilitres biological
  • garlic
  • chilli
  • anchovies
  • breadcrumbs
Information
30 minutes Total time
15 minutes Active time
Serves 4 persons
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Preparation

Bring the water to a boil in a large pot and pour the orecchiette together: add salt and cook until al dente. Meanwhile, pour a drizzle of extra virgin olive oil, garlic, chilli pepper and anchovies into a saucepan, which you will keep on low heat until the garlic has browned. This step is optional, because the cream is already very good and very delicate without having to flavor it further. Once the garlic has been removed, add the turnip greens cream, let it flavor and turn off the heat. Drain the pasta, transfer it to the pan with the sauce already prepared and let it flavor again, stirring for a few minutes. Finally, spread the orecchiette on the plates, adding a drizzle of raw extra virgin olive oil, an anchovy and a little breadcrumbs previously browned in a non-stick pan with extra virgin olive oil.
Serve with a good glass of PGI Rosé wine.

Tips
Pay attention to the temperature of the oil: never let the garlic burn and remove it as soon as it has given its pleasant scent to the dish.
Trivia
When turnip greens bloom, they produce beautiful yellow flowers. It is no coincidence that in Puglia at the end of winter you can come across suggestive expanses of yellow flowers.

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