A traditional pasta dish from Italy, made with orecchiette and turnip greens, a great recipe both for its simplicity and for its flavour.
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Hi and welcome to our GialloZafferano kitchen: today we’ll be making together the orecchiette with turnip tops: the orecchiette is the typical ear-shaped pasta from Apulia, used to prepare this easy and tasty dish.
Let’s see what ingredients we’ll need:
• 1,8 lbs (800 g) of turnip tops, already cleaned
• 6 fillets of anchovy in oil
• 1 fresh chili pepper • 2 cloves of garlic
• 6 tbsp of extra virgin olive oil
• 14 oz (400 g) of orecchiette pasta
Well, let’s make together the orecchiette with turnip tops:
The first thing to do is wash and clean the turnip tops, how: remove any leaves that are damaged or too big, because they may be coriàceous, like this; on the contrary keep the tender and small pieces, like these baby leaves; with regard to the stalks, if they’re tender you can keep and cut them, otherwise, if they look too tough, it’s better to discard them. Once you’ve collected all the most tender leaves, wash them again and boil them in plenty salted water for at least 7-8 minutes.
7-8 min. — high flame
Once cooked, drain the turnip tops keeping their cooking water aside, since now you’ll need it to boil the pasta… so add the orecchiette into the pot. Well, now pour the turnip tops in a saucepan where I’ve already put the oil, the garlic, which can be smashed, chopped or left in big pieces so that you can remove them later, as you prefer, the anchovies and the chopped chili pepper. So, once the garlic is golden brown, add the turnip tops and sauté them for a few minutes to become flavoursome.
The orecchiette are now al dente, so we can drain and add them to the turnip tops. All we have to do now is sauté everything together for a few moments, and serve it.
Did you see how easy it was to make a good dish of orecchiette with turnip tops?
From Sonia and GialloZafferano, bye and see you next video recipe!