ReceptnaptárOrecchiette con cime di rapa (orecchiette with turnip tops)
Orecchiette con cime di rapa is the emblematic pasta of Puglia: little "ear"-shaped pasta with bittersweet turnip greens, garlic and chilli. It's a simple peasant dish that represents the cooking of rural southern Italy. It also works very well with broccoli.
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Ingredients
Method
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- Trim the leaves and florets of the cime di rapa, remove the thick stems and chop roughly.
- Bring plenty of salted water to a boil and add the orecchiette; add the greens 4-5 minutes before the pasta is done.
- Meanwhile, cook the garlic and chilli in the olive oil over low heat for 2 minutes, add the anchovies and stir until they melt.
- Drain the pasta and greens together, keeping a little of the cooking water.
- Transfer to the pan and toss in the garlicky oil for 2-3 minutes.
- Serve immediately with a little extra olive oil and grated cheese, if you like.
A Receptnaptár original recipe. Calories and protein are estimated.
Tips
- Cook the pasta and greens together so the flavours combine and you need fewer pots.
- The anchovy melts into the oil and doesn't taste fishy, it just adds depth.
- Always toss the pasta in the pan so the oil coats it.
Frequently asked questions
What if I can't get cime di rapa?
Broccoli, broccolini, kale or chard also work.
Is it vegan?
Yes, without the anchovies and cheese.
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More italian ideas
- Spaghetti al pomodoro
- Pasta alla Norma (Sicilian pasta with aubergine and ricotta)
- Pasta e ceci (pasta with chickpeas)
- Tortelli di zucca (pumpkin-filled pasta)
- Gnocchi al burro e salvia (potato gnocchi with butter and sage)
- Spaghetti aglio e olio (garlic and olive oil spaghetti)
- Garlic butter prawn spaghetti (scampi)
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