Puglia is not only a land of natural beauty, but also of timeless flavors and traditions. Orecchiette with turnip greens are a traditional dish from this region. It’s a perfect mix of simple and flavoursome ingredients!
180g Garofalo Orecchiette
1kg Turnip greens
3 Anchovy fillets in oil
1 Clove of garlic, crushed
30ml Extra virgin olive oil
Salt and chili flakes to taste
Prepare the turnip greens by removing the outer leaves, leaving the inner leaves and the flower. Wash and drain well.
Meanwhile bring a large pan of salted water to the boil and cook the Garofalo Orecchiette for 13 minutes, as stated on the pack. When the pasta is 5 minutes from being cooked, add the turnip greens to the pasta water.
In another pan, heat half the oil and add your breadcrumbs. Allow to toast over a medium heat until they become brown and crispy. Set aside.
In the breadcrumb pan, heat the remaining oil and add the garlic, chili flakes (as many or as little as you like) and the anchovy. Stir together for a few minutes until the anchovies are dissolved.
When the Orecchiette and turnip greens are cooked, drain well and stir into the anchovy paste until the mixture has a good coating.
Season to taste and serve with a final drizzle of olive oil and the breadcrumbs.