Orecchiette pasta with turnip tops

31 August 2010 Published in Puglia Recipes
orecchiette pasta orecchiette pasta image Copyright © Chef Luigi s.r.l.

'Orecchiette alle cime di rape' is one of the most popular and simple recipes from Apulia where the pasta is also called 'strascinati'. The secret of all simple Italian dishes, of course, is the quality of the ingredients so take a look at the video and pass buy our Blog section to find out more about this recipe and Chef Luigi.   


4 yellow peppers, 500 gr. of Apulian orecchiette, 1 kg. of turnip tops, 3 garlic cloves, 1 pickled anchovy red pepper (or black pepper), 1/2 glass of extra virgin olive oil

making it

Clean accurately the turnip tops, keeping only the tops and the little and tender leaves. Meanwhile boil the orecchiette in salty water.

In a suitable sized frying pan add the olive oil and garlic which has been cut into big pieces to brown. Then turn down the flame and put the cleaned and chopped anchovy and the whole red pepper. Cook them all for 2 minutes and then put out the flame.

When the pasta reaches the half cooking, add the turnip tops.

Take away the garlic and the red pepper from the pan and add in their place the pasta with the turnip tops cooking for an extra 3 minutes. Turn off the heat and finish the dish as you prefer with additional olive oil.

Suggested wine pairing: a rosè of Salento or of Castel del Monte.

This recipe has been provided by the Scuola Porta d'Oriente, Otranto.

Additional Info

  • Conversion Table: 1 lb (16oz) = 450 gr; 1/2 lb (8oz) = 225gr 1oz = 25gr; 1kg = 2lb 3oz; 500gr = 1lb 3oz; 250gr = 9oz; 100gr = 3.5oz; 1 teaspoon = 0.33 fl oz; 1 cup = 0.5 pints (8fl oz); 1 litre = 35 fl oz