26.3.25

ORECCHIETTE WITH TURNIP GREENS – AUTHENTIC PUGLIAN RECIPE | Sedicipuglia with Clementina

Orecchiette with turnip greens is one of the most authentic and iconic dishes of Puglian cuisine. An ancient recipe, born from the farming traditions of Southern Italy, where a few simple ingredients create an intense and genuine flavor experience.
Making this dish means bringing the true soul of Puglia to the table: the aroma of the countryside, the freshness of seasonal vegetables, and the care passed down through generations.
In this version, I add a special touch with crispy toasted breadcrumbs, giving each bite a rustic and irresistible crunch.
Discover with me this delightful traditional dish and savor the true flavors of homemade Puglian cooking.

🍝 Ingredients (Serves 4):

400 g (about 14 oz) orecchiette made from Senatore Cappelli flour
500 g (about 17 oz) turnip greens
4 anchovy fillets in oil
Extra virgin olive oil, as needed
1 fresh chili pepper (optional)
Breadcrumbs, as needed
Salt, to taste

⏱ Preparation time: 30 minutes
🔥 Cooking time: 20 minutes
🌟 Difficulty: Easy (★★☆☆☆)
🍴 Category: First Course
🍳 Cooking method: Steaming and Boiling

👩‍🍳 Directions:

1️⃣ Prepare the turnip greens:

Clean them by keeping only the tender tops and leaves.

Bring a pot of lightly salted water to a boil and steam the turnip greens for about 5 minutes, until tender but still bright green. Drain and set aside.

2️⃣ Cook the orecchiette:

Cook the orecchiette in the same water where you steamed the turnip greens.

The Senatore Cappelli flour gives the pasta a hearty and rustic flavor.

Cook them al dente, following the producer’s instructions.

3️⃣ Prepare the crispy breadcrumbs:

In a separate pan, heat a drizzle of olive oil and toast the breadcrumbs until golden and crispy.

This step is essential to add a crunchy note that pairs perfectly with the softness of the orecchiette and the creaminess of the turnip greens.

4️⃣ Prepare the anchovy sauce:

In another pan, heat some extra virgin olive oil and add the anchovy fillets and chili pepper.

Cook over low heat, stirring gently until the anchovies dissolve into a flavorful sauce.

5️⃣ Assemble the dish:

Add the steamed turnip greens to the anchovy sauce and stir gently.

Drain the orecchiette and toss them in the pan with the greens and anchovy sauce, mixing for about 2–3 minutes to blend the flavors.

6️⃣ Serve:

Serve the orecchiette hot, sprinkling them with the crispy breadcrumbs just before serving.

Optionally, you can add a light dusting of Puglian pecorino cheese or a drizzle of raw olive oil to enhance the flavors.

✨ Extra Tip:

After boiling the turnip greens, plunge them immediately into a bowl of ice water.

This simple step helps preserve their bright green color and keeps the dish visually vibrant and appetizing.

🍃 Tips and Variations:

This classic Puglian recipe can be customized to your taste.

You can replace orecchiette with cavatelli, spaghetti, or another type of pasta.

If you like a spicier kick, add an extra pinch of chili pepper.

The slightly sweet flavor of the Senatore Cappelli flour pairs perfectly with the slight bitterness of the turnip greens and the savory taste of anchovies, creating a perfectly balanced, satisfying dish — ideal for lovers of Southern Italian flavors.

Simple, authentic, and full of tradition, this dish is perfect for any occasion.

You can even prepare the turnip greens in advance and store them in the fridge for a quick, nutritious meal whenever you like.

🌿 Greetings from Clementina – Sedicipuglia, from the heart of my kitchen.

You might also be interested in other Italian recipes written in English.

🏷️ Tags:

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