The orecchiette in Grottaglie are so important that they have dedicated an annual event, “Orecchiette nelle ‘nchiosce”, this year on the 6th and 7th of August, the most famous dish of Puglia, present throughout the year in any home, sees his triumph in two days of delicacies that allows you to eat them with turnip tops or in revisitations with almonds and black figs, gluten-free, with the percoca, white wild boar ragout, with mussels and with juniper berries.To stay on the classic, however, here is the spotlight on the delicious and traditional orecchiette with turnip tops.
Ingredients
- orecchiette
- 1 bunch of fresh turnip greens
- 1 clove of garlic
- 2 chilli slices
- 6 anchovy fillets in oil
- extra virgin olive oil
Method
Wash and clean the turnip tops selecting the most beautiful leaves: when you buy them make sure they are not flowered and that the leaves are beautiful green and live. Fill a very large pot with water, which can also contain the pasta: bring the water to the boil, add the coarse salt and then put in the orecchiette and turnip tops. Cook the two ingredients together. In a large pan, in the meantime, put a little oil, the clove of garlic and the anchovies: cook the sautéed until the anchovies have melted, then add the two slices of red pepper. When the pasta is cooked, take a skimmer and transfer the pasta and turnip greens to the hot pan. Cook the ingredients together at high heat for a few minutes, so that the pasta is flavored for good and… enjoy your meal!
Main photo: Fabetti press office
