How to prepare the original Apulian recipe for pasta with turnip greens at home

Have you ever tried the recipe of pasta with Broccoli Rabe? Is’ One of the most representative first courses of Apulian cuisine, a kitchen that I love very much, as you may have guessed. This is it one of the peasant dishes of the culinary tradition of Bari and the whole of Puglia, He has become famous around the world. Look how simple it is to prepare in RECIPE VIDEO stepping on my YouTube channel. On the other hand, Turnip greens are a vegetable with a complex and captivating flavor profile.

Pasta with Broccoli Rabe: symbol of Apulian cuisine

Pasta with rapini is a dish easy to prepare, with very few ingredients, but a complexity on the palate worthy of creating a star chef. The bitterness of rapini , the spicy Chili, garlic's pungent acidity, Salt anchovies and sweetness of the dough come together in a wonderful balance. Just remember that, for a perfect result, You must not exceed too much with the oil because the dish should not be greasy and oily. Needless to say, the original recipe of this first plate provides the Apulian orecchiette, clearly made by hand.

I instead decided to use a format widely used in Sicily for vegetable-based sauces: the casarecce. Is’ a short pasta but not too big, and fits perfectly with this sauce rich colours. In Puglia several times I ate this dish garnished with crumbs of fried bread or slightly toasted taralli: a great combination that, if you like it, you can repeat at home. I remind you that I also have a YouTube channel where you can find all my video recipes and many other content to which you can subscribe.

Quick and simple recipes with turnip tops

A more delicious variant? Try it PASTA WITH RAPA CIME, BURRATA AND CRUMBLED TARALLI, or i HOMEMADE MACARONI WITH TURNIP GREENS CREAM AND BACON. And why not experiment with an original RISOTTO WITH TURNIP GREENS AND COTECHINO?

And if you like them, take a look at all of mine RECIPES WITH THE SUMMIT OF RAPA. As the PASTA WITH TURNIP GREENS AND SQUID, the FREGULA SOUP WITH CLAMS AND TURNIP GREENS. And again, the PASTA WITH TURNIP TOPS AND COD’ of the LINGUINE WITH CLAMS AND TURNIP GREENS. Have a good day!

PASTA WITH CIME DI RAPA (recipe from Puglia)

Portions: 4 Preparation: 20 minutes Cooking: 10 minutes 10 minutes

Nutrition facts: 250 calories 20 fat

Rating: 4.4/5

( 5 voted )

Pin

Print

Ingredients

1 kg of turnip greens (rapini) (gross weight)

360 grams of pasta (Orecchiette, macaroni or spaghetti)

4 anchovies under oil (or even anchovies in oil)

a chili pepper

2 cloves of garlic

extra virgin olive oil

sale

Procedure

Prepare the dough with the peaks is very simple, just look at the RECIPE VIDEO: First you have to clean the rapini, by removing the leaves (only the good ones, cool and keep) and eliminating the outermost parts of the stems with flowers. Keep the flowers from the leaves and wash everything with care.

Finely chop the garlic and cut the chilli pepper into slices (the decision whether to leave the seeds to get a paste hot or delete them). Put in a pan large, where then you will skip the pasta, extra virgin oil. Boned and desalted anchovies and combine warm up, stir until they dissolve, then add the garlic and chilli pepper. Saute over low heat so that they don't burn and set aside.

Boiling salted water. Pour the dough. After 5 minutes add the flowers of rape. At 2 minutes from the end of the cooking (that should be "al dente", listen to me!) Add the leaves of broccoli rabe, coarsely chopped.

Bring to cooking, drain the pasta and set aside a little cooking water. Sauté the pasta and turnip greens in the pan with the flavored oil and stir with a little cooking water.

Serve the pasta with turnip tops and serve immediately. This is the recipe for 'purists', But you can also sprinkle the dish with toasted bread crumb or with a little grated pecorino or strong ricotta. In all cases, Enjoy your meal!

Note

Combination: For its great salinity, the pleasant freshness and for its frank and decided, We suggest to combine the Gavi Pisè Cantina "The Raia", of Novi Ligure, in the province of Alessandria. Fruity hints (Pera) floral and vegetable notes to accompany this recipe. The alcohol content of 13% unable to support and accompany, attenuating them, the piquant chili.