Apulian recipe
Grandpa's Orecchiette with Chili Pepper, Turnips, Anchovies, Garlic, and Extra Virgin Olive Oil
Traditional orecchiette, as the name suggests, are a typical Apulian dish. Orecchiette themselves are the symbol of traditional Apulian cuisine, known in dialect as "l' strascnat," literally "dragged," from the custom of dragging the pasta across the Tavoliere (a traditional work surface) with a finger to create a round, concave shape. Traditionally, this pasta is handmade, which makes it even more special and unsurpassed.
Let's go do the expense
- 500g grandpa's orecchiette with chilli pepper,
- 500g of turnip tops,
- 3 anchovy fillets in oil,
- 2 cloves of garlic,
- extra virgin olive oil to taste
How to prepare it
Remove the stems and toughest leaves from the turnip greens and set aside only the florets and the most tender leaves. Wash them thoroughly and, after draining, set them aside. Bring salted water to a boil and cook the orecchiette until al dente. Add the turnip greens 5 minutes before they're done. Meanwhile, heat some extra virgin olive oil in a pan with the finely sliced garlic and sauté until lightly golden. Add the chopped anchovy fillets, stirring until they almost dissolve. Finally, thin the sauce with 2 tablespoons of the pasta cooking water. Drain the orecchiette and vegetables and toss them with the anchovy sauce. Stir and serve. The dish is ready.
Enjoy your meal!
The places of the recipe:
Orecchiette are a traditional product of Puglia, and in Bari, they are the protagonist of a variety of dishes. Orecchiette are especially special because they are handmade. We invite you to discover Bari's old town, whose alleys tell of years of history, tradition, and experience of the housewives who prepare orecchiette on wooden boards, sitting in front of their homes. Not only can you watch them being prepared, and possibly even buy some, but the lucky ones may also be present during the "drying" phase, that moment when the orecchiette, left undisturbed in the city's sunny alleys and covered with tea towels, "get air," drying and resting. Turnip greens are widely cultivated in Puglia, and it is not uncommon to find them in a variety of dishes. Their bright green leaves add character to pasta dishes, but they are also excellent as a side dish or in vegetarian dishes.