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Orecchiette with Turnip Tops
Putignano (Molise) — Mother recipe · en it
A traditional Putignano dish, orecchiette with turnip tops are crunchy and flavorful, perfect for a cold winter.
⏱️ 30 min prep + 30 min cottura · 4 porzioni · media
Ingredients
- 250g of orecchiette
- 400g of turnip tops
- 2 onions
- 2 cloves of garlic
- 50g of butter
- 50g of olive oil
- 1/2 teaspoon of black pepper
- 1/2 teaspoon of salt
- 100g of pecorino cheese, grated
- 100g of chopped parsley
- 100g of chopped capers
- 100g of fennel seeds
Method
- Wash the turnip tops well and cut into small pieces.
- In a pan, sauté the onions and garlic in butter and olive oil.
- Add the turnip tops, pepper, and salt, and cook over medium heat for 10-15 minutes.
- In another pan, cook the orecchiette in salted water for 8-10 minutes.
- While the orecchiette are cooking, mix the pecorino cheese, parsley, capers, and fennel seeds.
- Once cooked, mix the orecchiette with the turnip tops preparation and add the cheese mixture.
- Serve hot and enjoy this traditional Putignano dish.
The story
Originating from the city of Putignano in Molise, this dish combines local flavors and culinary traditions, using turnip tops from nearby fields to prepare the orecchiette.
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