Paccheri, tortiglioni, linguine, ziti and penne. All the magic of pasta with turnip tops as well as the classic Pugliese orecchiette dish
It was the 1986 when we published this beautiful image of a traditional Pugliese dish: le orecchiette with turnip tops.
A great timeless classic that has crossed the borders of its homeland to be widely appreciated and consumed throughout the boot. The pasta with turnip tops is indeed one of the most famous pasta dishes of our kitchen which owes its success to an authentic and decisive taste.
To prepare it according to tradition, turnip greens are washed and dipped in boiling salted water together with fresh orecchiette. Once cooked and drained al dente, they are stirred in a pan where hot oil flavored with garlic and chilli has been prepared. There are those who also fried anchovies, taking care to melt them and mix them well with the dressing. Others, on the other hand, love complete the recipe with a sprinkling of sheep's cheese, ricotta salata or aged cow's cheeses.
All these variations open the doors to one infinite series of versions of pasta with turnip tops, perfect to enjoy one of the most interesting ingredients of this season.
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