DESCRIPTION: In a small pot, a ready to eat traditional recipe from Puglia.
The vegetables are simmered according to tradition,
without stirring but only shaking the same with oil, pepper
and chopped onion. The result is intended as side dish to
enhance all main course (meat, cheese) or as seasoning for pasta, “orecchiette” in particular.
Ingredients: Turnip tops, olive oil, white wine, onion, salt, vinegar, chilli pepper. Acidity regulator: citric acid.
Storage information: After opening keep refrigerated and use within 5 days
Quantity 210 gr
Orecchiette alle cime di rape (from Puglia)
Turnips green 600gr.
Orecchiette Pasta: 300g (if possible fresh pasta)
Bread Crumbs: 50 g
Anchovies in oil: 3 fillets
CHIAROSCRO Extra Virgin Olive Oil: 30 g (from Apulia region)
Salt up to taste
Chili Pepper to taste
Ingredients
Pour half the oil in a large pan and add the breadcrumbs, mix and let it brown over medium heat, until it is well browned, then keep it aside. As soon as the water reaches a boil, boil the turnip tops cleaned previously: they must cook for about 5 minutes.
In the meantime, you can devote yourself to the sauté: in a pan pour the remaining oil, a clove of garlic, poached, chili pepper and the anchovy fillets drained from the preserving oil. Mix with a wooden scoop to melt the anchovies in a pan; it will take a few minutes to let the sauce flavour and when it is ready, you can remove the garlic then turn off the heat.
After 5 minutes of cooking the tops of the turnips, add the orecchiette to the same pot and cook for another 5 minutes. Stir gently, then drain the orecchiette and turnip greens directly in the pan with the sauce.
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It all started in my early days thanks to my grandfather.
He loves olive tree like it was a “family member”.
I remember once when I was a kid and harvest arrived I used a wooden stick to get the olives off the branches as it was quicker with the result of him going mad at me and when asking the question “why?” the answer was simpler than I could think of, “now imagine that I will do the same on you, how would you feel?”
Very true “Nonno”, you never did that to me but what you have done is giving the passion that you had for the wonderful and ancient product. Today I still look at the olives flowers during spring and at the actual olives during harvesting with the same emotion and little grin that I vividly remember your expression did.
Thank you “Nonno Pasqualino”
Danilo Manco
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