Orecchiette with turnip tops

Name: Orecchiette with turnip tops
Prep time: 15 min
Cook time: 15 min
Yield: 4
Ingredients: 360 g Semolina orecchiette; 800 g Cleaned turnip tops; 20 g Anchovy fillets in oil; 6 g Garlic; 1 g Chilli; 50 ml Extra virgin olive oil; 8 g Fine salt

Puglia · 4 servings · Prep 15 min · Cooking 15 min · Easy

A Puglian classic with turnip tops, garlic, anchovies and chilli.

Ingredients

Semolina orecchiette360 g
Cleaned turnip tops800 g
Anchovy fillets in oil20 g
Garlic6 g
Chilli1 g
Extra virgin olive oil50 ml
Fine salt8 g

Allergens

Gluten, Fish
May contain traces of: Soy.

Method

Wash the turnip tops and separate the tender leaves and florets.
Bring salted water to the boil, add the turnip tops and, after 3 minutes, the orecchiette.
Meanwhile, heat the oil with the garlic and chilli and melt the anchovies over a low heat.
Drain the pasta and vegetables together when the pasta is al dente.
Toss them in the pan with the seasoned oil for 1 minute and serve.

Nutrition facts (estimate)

	Per serving (337 g)	Per 100 g
Energy	2029 kJ / 485 kcal	602 kJ / 144 kcal
Protein	18 g	5.3 g
Carbohydrates	69 g	20 g
of which sugars	5.7 g	1.7 g
Fat	14 g	4.1 g
of which saturates	1.9 g	0.6 g
Fibre	7.1 g	2.1 g
Salt	1.0 g	0.3 g

AI estimates based on average CREA / USDA data: indicative only, not a substitute for medical or dietitian advice.

Open the recipe in the app for the shopping list, ingredient sheets and nearby shops.

Get it on Google Play