Tag: turnip

turnip greens and anchovies in an enveloping and tasty pasta – Italian cuisine reinvented by Gordon Ramsay

turnip greens and anchovies in an enveloping and tasty pasta

In the heart of the regional gastronomic tradition, the pasta with turnip greens, anchovies and breadcrumbs presents itself as a culinary icon rich in history and authenticity. Originally from some areas of southern Italy, this tasty first course embodies the gastronomic knowledge passed down from generation to generation. The history of original regional recipe it is intertwined with local customs, reflecting the resources available in the area and the creativity of native chefs in creating delicious and satisfying dishes.


Add the breadcrumbs only at the end, guaranteeing its crunchiness. For an extra touch, you can enrich the dish with a drizzle of high-quality olive oil before serving. Prepare the dish during the winter season, when the turnip greens are at their freshest. This dish is perfect for an informal lunch or dinner with friends or family, as well as for celebrations, special occasions and more formal convivial gatherings, adding a touch of warmth and comfort to the table.

Tagliolini with chilli pepper and turnip greens – Italian cuisine reinvented by Gordon Ramsay

Tagliolini with chilli pepper and turnip greens

THE tagliolini with turnip greens and chili pepper they are a very simple dish to prepare, which allows us to use a truly extraordinary vegetable simply and very quickly. It is a recipe that comes from the Apulian tradition, it is prepared with few ingredients but with a unique and characteristic flavour, capable of conquering everyone. And if you like this recipe we can also recommend the very famous ones orecchiette with turnip tops.

How to make tagliolini with turnip tops and chilli pepper

To prepare delicious tagliolini with turnip tops and chilli pepper Let’s start by cleaning the turnips well and removing the stems, using only the leaves. We blanch them in boiling salted water, also add the tagliolini and once these are cooked we move everything into a pan with oil, garlic and chilli pepper, sauté for a minute and serve on the table. Here are the various steps in detail.

Orecchiette, turnip tops and more: 10 sauces to season them – Italian cuisine reinvented by Gordon Ramsay

Orecchiette and turnip greens, a winning combination that never tires. It is certainly the most cited dish by those who have to imagine a culinary symbol coming from Puglia, where they still come from made mainly by handbut this pasta shape also lends itself to accommodating many other condiments. Of fish, vegetables but not only, for always new dishes.

How to make orecchiette

Making orecchiette is not complicated but it definitely requires skill and practice. If you know some Apulian pasta makers, take advantage of them: gestures are very precious knowledge. At the recipe We’ll take care of the orecchiette: for 4 people you need 300 g of re-milled durum wheat semolina, 150 g of water and salt to taste. Pour the flour on the pastry board and make a well, add salt and warm water, little at a time, just enough to obtain a smooth and firm dough. You do with the pasta some cords with a diameter of approximately 1 cm; cut them into equally long pieces, roll them on a pastry board «drag themusing the blunt part of a knife flat (in Puglia the traditional sfèrre is used), then turn them over on your thumb to obtain the orecchiette. Spread out the orecchiette on a floured surface and leave them to dry until ready to cook them.

Why are they called orecchiette?

It’s exactly as you might think: the orecchiette are called this because their rounded and concave shape and the wrinkled surface, designed to better retain the sauces, it is very reminiscent of the shape of an ear. Anyone from Puglia knows this: they are produced in different sizes: small, very small, medium and larger, everything depends on the manual skills of the individual housewife.

Orecchiette, turnip tops and more: 10 sauces to season them

From the orecchiette with turnip tops and ginger, for a fresh and exotic touch, to the Trapani pesto, passing through the cherry tomatoes, mussels, peas and croaker. Get ready to experiment.

10 mouth-watering recipes with orecchiette

Proudly powered by WordPress

By continuing to use the site, you agree to the use of cookies. Click here to read more information about data collection for ads personalisation

The cookie settings on this website are set to "allow cookies" to give you the best browsing experience possible. If you continue to use this website without changing your cookie settings or you click "Accept" below then you are consenting to this.

Read more about data collection for ads personalisation our in our Cookies Policy page