Orecchiette alle cime di rapa: A Taste of Apulia

Experience one of Apulia’s signature pasta dishes with this updated take on tradition. Featuring our handcrafted orecchiette from the Gargano region and fresh turnip tops, this easy-to-make recipe is perfect for everyday cooking. Keep in mind that dried orecchiette require a few extra minutes of boiling compared to fresh ones.

Our recipe includes anchovy fillets and chili for a bold flavor, but it remains delicious even without them—ideal for vegetarian diets. The turnip tops are cooked briefly to retain their crunch and vitamin content, enhancing both taste and nutrition.

Orecchiette with turnip greens is a flagship dish of Apulian culinary culture. With artisan dry orecchiette from Gargano, anchovies, and premium EVO oil, this recipe is both quick and rich in Mediterranean taste. It can easily be made vegetarian by omitting anchovies.

Ingredients (serves 4):

300 g dry orecchiette from Gargano

1 kg fresh turnip tops

50 g breadcrumbs

3 anchovy fillets in oil (optional)

1–2 garlic cloves

Chili pepper (fresh or dried) to taste

Salt

30 g extra virgin olive oil DOP (e.g. Casino Mezzanola by Pannarale)

Instructions:

Prep the greens: Remove tough outer leaves, keeping flowers and tender parts. Slice part of the stem into thin rounds for added crunch and less waste.

Toast the breadcrumbs: In a pan, brown the breadcrumbs in a bit of oil until golden. Set aside.

Make the soffritto: In another pan, heat the remaining oil with garlic, chili, and anchovies until melted and aromatic.

Cook pasta and greens: Boil the orecchiette for 5 minutes in salted water, then add the greens and continue for another 5–7 minutes. Drain when al dente.

Final sauté: Toss the pasta and greens in the soffritto pan with some cooking water. Mix well, season with salt, then serve with toasted breadcrumbs and a drizzle of top-quality EVO oil.