Orecchiette with Broccoli Rabe
Preparation time:
Cooking time:
Ingredients
Level
30 minutes
15 minutes
Ingredients for 4 people
Very Easy
Orecchiette with Broccoli Rabe
Orecchiette with turnip greens is one of the most iconic dishes of the Apulian culinary tradition. This dish, deeply rooted in the history of southern Italy, encapsulates centuries of tradition and genuine flavor.
The history of orecchiette traces back to ancient Puglia. The name "orecchiette" is derived from their shape, resembling small ears. According to some theories, the origin of this pasta may date back to the times of Norman or Arab dominations. However, what is certain is that over time, orecchiette has become a symbol of Apulian cuisine.
Combining orecchiette with turnip greens is not just a culinary choice, but it represents a connection to an ancient tradition, made of manual skill and passion. Even today, in many Apulian homes, the skilled hands of grandmothers work the dough, creating the small orecchiette one by one. The aroma of turnip greens wafting through the kitchens evokes memories of family and convivial moments.

Ingredients
Ingredients for 4 people:
1 Kg of turnip tops (Cime di rapa)
400 gr of Orecchiette pasta
Salt, garlic, and pepper (to taste)
Half a glass of Credo Extra Virgin Olive Oil
Preparation
Preparation: Clean the turnip tops by discarding the outer leaves and using only the inner florets. Boil them in salted water, making sure not to overcook them. Drain and set aside. In the same water, cook the orecchiette pasta.
Once cooked, add the turnip tops back into the pot and drain together with the pasta. Season with raw extra virgin olive oil, black pepper, and sliced garlic. You can buy pre-made orecchiette, preferably the fresh ones.
Alternative: In olive oil, lightly brown 40g of pancetta or guanciale, two cloves of garlic, and chili pepper. Season the orecchiette and turnip tops with this mixture.