Non-VegetarianPugliese cuisine Main Course

Orecchiette con Cime di Rapa

Name: Orecchiette con Cime di Rapa
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4 servings
Cuisine: Pugliese
Ingredients: 800 g cime di rapa (turnip tops); 400 g fresh orecchiette; 60 ml Extra virgin olive oil; 6 piece anchovy fillets in oil; 2 piece Garlic cloves; 1 piece dried red chilli (peperoncino); 20 g coarse sea salt; 30 g stale breadcrumbs

A signature Apulian pasta dish of fresh durum wheat orecchiette boiled with bitter turnip tops, tossed in garlic, olive oil, dried chilli, and melted anchovies.

🇮🇹Italy· Apulia

Prep: 20 min
Cook: 15 min
Total: 35 min
Servings: 4
Difficulty: Easy
Calories: 485 kcal

Ingredients

0 of 8 gathered

Servings

800 g cime di rapa (turnip tops) — trimmed of thick stems
400 g fresh orecchiette — durum wheat semolina and water
60 ml Extra virgin olive oil — Pugliese robust oil preferred
6 piece anchovy fillets in oil — drained
2 piece Garlic cloves — peeled and finely sliced
1 piece dried red chilli (peperoncino) — crumbled
20 g coarse sea salt — for pasta water
30 g stale breadcrumbs — toasted in a dry pan until golden

Equipment

•Large pot
•Wide frying pan
•Slotted spoon
•Colander

Nutrition

Per serving, approximate

Calories: 485 kcal
fat: 17 g
carbs: 68 g
fibre: 6 g
protein: 16 g
calories: 485 kcal

Instructions

1
Trim the cime di rapa by keeping tender leaves and florets, stripping and discarding the tough lower stems.
2
Bring a large pot of water to a rolling boil and stir in the coarse sea salt.
3
Drop the cleaned turnip tops into the boiling water and cook for five minutes until tender.
4
Add the fresh orecchiette directly to the same boiling pot alongside the greens.
5
Cook together for three to four minutes until the pasta is al dente.
6
Warm the olive oil, sliced garlic, chilli, and anchovies in a wide frying pan over low heat.
7
Press the anchovies with a wooden spoon for two minutes until they dissolve into a smooth paste.
8
Lift the pasta and greens directly into the frying pan using a slotted spoon.
9
Toss everything over medium heat for one minute until the pasta is coated in a glossy emulsion.
10
Splash in a spoonful of hot pasta cooking water if the pan looks dry.
11
Divide among warm pasta bowls and scatter with toasted breadcrumbs if desired.

Chef's tips

Always cook the pasta and greens together in the same pot so the starch and bitter flavours infuse the orecchiette. Do not let the garlic or anchovies scorch in the pan; keep the heat gentle so the fish melts into a savoury paste without burning.

Ingredient substitutions

cime di rapa (turnip tops) → broccoli rabe or tenderstem broccoli florets mixed with mustard greens
fresh orecchiette → dried durum wheat orecchiette, boiling them for five minutes before adding the greens

Storage

Keep leftovers in an airtight container in the refrigerator for up to two days.

Reheating

Reheat in a wide frying pan over medium heat with a tablespoon of olive oil and a splash of water until piping hot.

Common mistakes to avoid

•Boiling the greens and pasta in separate pans, which loses starch and unified flavour
•Using woody, fibrous stems instead of strictly selecting tender leaves and buds
•Burning the garlic and anchovy soffritto over excessive heat

Serving suggestions

Serve immediately in warm wide shallow bowlsTop with a spoonful of fried crunchy breadcrumbs for contrastAccompany with a crisp Apulian white wine such as Locorotondo or Fiano Minutolo