Orecchiette with Turnip Tops

The authentic Apulian recipe with Olio Madò

Orecchiette with turnip greens is one of the most iconic dishes of the Apulian tradition. In this version, we enhance each ingredient with our Olio Madò extra virgin olive oil , 100% Italian, natural, and unrefined.

🕒 Preparation time

25 minutes

Portions

4 people

🛒 Ingredients

• 400 g of fresh orecchiette

• 500 g of turnip tops (already cleaned)

• 2 cloves of garlic

• 4 anchovy fillets in oil

• Chili pepper (optional, to taste)

• Coarse salt to taste

• Extra virgin olive oil Madò oil to taste

  
  

👨🍳 Preparation

1. Clean the turnip tops

Remove the toughest leaves and keep the inflorescences and more tender leaves. Rinse them under running water.

2. Cook the vegetables and pasta

Bring a pot of salted water to a boil. Add the broccoli rabe and cook for 5 minutes. Then add the orecchiette directly to the same water and cook until al dente.

3. Prepare the soffritto

In a large skillet, heat a generous drizzle of Olio Madò with the crushed garlic cloves, anchovies, and chili pepper. Cook over medium heat until the garlic is golden and the anchovies are melted.

4. Sauté everything in a pan

Drain the pasta and turnip greens (reserving a little of the cooking water) and add them to the pan. Sauté for 1–2 minutes, adding a ladle of the cooking water if necessary.

5. Serve and add raw Madò oil

Plate and garnish with a drizzle of raw Madò oil to enhance the aromas and flavor. You can also add toasted breadcrumbs for a crunchy touch.