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Orecchiette with Turnip Greens
Lecce (Abruzzo) — Mother recipe · en it
This traditional Lecce dish from Abruzzo combines the crunchy orecchiette with the salty and slightly peppery taste of turnip greens.
📷 Alpha from Melbourne, Australia — CC BY-SA 2.0 (Wikimedia Commons)
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⏱️ 20 min prep + 20 min cottura · 4 porzioni · facile
Ingredients
- 200 g of orecchiette
- 500 g of turnip greens
- 2 onions
- 2 garlic cloves
- 50 g of butter
- 50 g of olive oil
- Salt and pepper to taste
- 100 ml of legume broth
Method
- In a pot, cook the turnip greens in salted water for 5-7 minutes, then cool them under cold water.
- In a pan, sauté the onions and garlic in a bit of olive oil.
- Add the butter and turnip greens, sauté for 5-7 minutes.
- Add the legume broth and let it boil for 2-3 minutes.
- In a bowl, cook the orecchiette in salted water for 8-10 minutes.
- Drain the orecchiette and mix them with the turnip greens sauce.
- Serving: Arrange the orecchiette with turnip greens on a plate and season with salt and pepper to taste.
- Enjoy your meal!
The story
Orecchiette with turnip greens is a dish that dates back to the agricultural origins of the area, where turnip greens were a common plant and an important part of the local diet.
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