Orecchiette with Turnip Tops: A Flavorful Journey Through Southern Italy

When it comes to Italian cuisine, the simplicity and freshness of its ingredients often take center stage. One such dish that embodies the essence of Southern Italian cooking is Orecchiette with Turnip Tops (Orecchiette con cime di rapa). This traditional recipe hails from the Puglia region and highlights the unique flavors of the local produce. In this blog post, we’ll explore the beauty of this dish, its cultural significance, and, of course, how to make it at home.

A Taste of Tradition

Orecchiette translates to “little ears” in Italian, referring to the handmade pasta’s distinctive shape. This pasta serves as the perfect vessel for holding sauces and vegetables, making it a popular choice in various Italian dishes. The use of turnip tops (or cime di rapa) adds a slightly bitter and earthy flavor, balancing the dish beautifully.

Turnip tops are a staple green in Puglia and are renowned for their nutritional benefits, being high in vitamins and minerals. This dish not only celebrates traditional ingredients but also showcases the Italian philosophy of using what’s in season and local.

Ingredients

To make a delicious Orecchiette with Turnip Tops, you will need the following ingredients:

• Pasta:
  • 400g Orecchiette (fresh or dried)
• Vegetables:
  • 300g turnip tops, cleaned and coarsely chopped (you can use broccoli rabe if turnip tops are not available)
• Aromatics:
  • 3 tablespoons extra-virgin olive oil
  • 2-3 cloves garlic, peeled and sliced
  • 1-2 medium-sized red chili peppers (adjust to your heat preference)
• Extras:
  • Salt, to taste
  • Grated Pecorino Romano or Parmesan cheese, for serving (optional)
  • Fresh lemon juice or zest (for a bright finish, optional)

Instructions

Step 1: Prepare the Turnip Tops

1. Cleaning the greens: Start by washing the turnip tops thoroughly under cold water to remove any dirt or grit. Trim away any tough stems and chop the greens into large pieces.
2. Blanching: Bring a large pot of salted water to a boil. Add the turnip tops and blanch them for about 2-3 minutes. Afterward, transfer them to a bowl of ice water to stop the cooking process.

Step 2: Cook the Pasta

1. In the same pot, add the orecchiette to the boiling water and cook according to package instructions until al dente, usually around 10-12 minutes.
2. Reserve about a cup of the pasta cooking water, and then drain the pasta.

Step 3: Create the Sauce

1. While the pasta is cooking, heat the olive oil in a large skillet over medium heat. Add the garlic and red chili peppers, sautéing until the garlic is fragrant and golden (about 2-3 minutes). Be careful not to burn the garlic!
2. Once the garlic is ready, add the blanched turnip tops to the skillet. Sauté for another 3-5 minutes, allowing the greens to become tender.

Step 4: Combine and Serve

1. Add the drained orecchiette to the skillet with the turnip tops. Toss them together, adding a bit of the reserved pasta water if necessary to help create a light sauce.
2. Season with salt to taste. For added flavor, consider a squeeze of fresh lemon juice or a sprinkle of lemon zest.
3. Serve the Orecchiette with Turnip Tops hot, topped with grated Pecorino Romano cheese if desired. Enjoy the dish with a drizzle of high-quality extra-virgin olive oil for an extra touch.

Orecchiette with Turnip Tops is more than just a meal; it’s a story of tradition, culture, and the joy of sharing food. This dish is a celebration of the vibrant flavors of Southern Italy, inviting you to experience the heart of Italian cuisine. Whether you enjoy it as a comfort food at home or serve it at a gathering with family and friends, Orecchiette with Turnip Tops is sure to leave a lasting impression.

So, roll up your sleeves, gather your ingredients, and take a culinary adventure to Puglia with this wholesome and flavorful dish. Buon appetito!