Typical Apulian recipes: orecchiette with broccoli rabe
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One of the most famous dishes from Puglia is undoubtedly orecchiette with broccoli rabe, a typical specialty from Bari and its surrounding areas.
In the Bari dialect, they are called "recchietelle". Orecchiette is a pasta with the characteristic shape of small ears, and turnip greens are a type of vegetable with a slightly bitter taste. It's a simple yet very tasty dish served as a first course in many Puglian restaurants.
Orecchiette with broccoli rabe is a versatile dish, perfect for a quick lunch or a casual dinner with friends. A must in Puglian culinary tradition, to be enjoyed at least once in a lifetime.
If you're looking for an authentic and flavorful dish from Puglian cuisine, orecchiette with turnip greens are the perfect choice!
To prepare the traditional recipe for orecchiette with turnip greens, you need to clean the turnip greens, removing the tough parts and leaving only the leaves and tender stems. Then, boil them in salted water for about 10/15 minutes and drain. In a separate pan, sauté garlic with chili in extra virgin olive oil, then add anchovy fillets and let them dissolve, and finally add the turnip greens and let them flavor for a few minutes.
Meanwhile, boil water for the orecchiette, which will be drained and added to the pan with the turnip greens and flavored for a couple of minutes, adding some cooking water, if necessary, to mix everything together. Many people from Puglia prefer to cook the pasta in the same water used for boiling the turnip greens. Optionally, you can sprinkle with breadcrumbs or toasted taralli crumble before serving.
On www.tastyboxes.it, you'll find a recipe box dedicated to this famous Puglian dish with all the ingredients to easily prepare orecchiette with turnip greens, wherever you are, in a simple and quick way, to enjoy it in every season of the year.
The ingredients included in the box are:
Senatore Cappelli orecchiette 500g - Comunità del Grano Jar of turnip greens in extra virgin olive oil 280g - Caroli Anchovy fillets in extra virgin olive oil 160g - Colimena Extra virgin olive oil "Coratina" Preziosa 0.250 liters - Caroli Mediterranean seasoning extra virgin olive oil flavored with chili 100 ml - Caroli 1 bottle of white wine EDDA BIANCO IGP SALENTO 2020 ITALIA - Cantine San Marzano
Procedure:
In a large pot, bring salted water to a boil and cook the orecchiette according to the instructions on the package. In a pan, sauté garlic and chili in extra virgin olive oil. Add the anchovies in oil and let them dissolve in the pan. Add the turnip greens in oil, letting them flavor for a few minutes. Drain the orecchiette al dente and add them to the pan with the turnip greens. Add a little pasta cooking water to mix the seasoning well. Let everything flavor for a few minutes. Serve hot, drizzling with a little extra virgin olive oil (in the recipe box, you'll also find a chili-flavored oil for those who prefer a more intense spicy flavor). To make the recipe even more perfect and special, especially if you have guests, you can give it a sophisticated touch by sprinkling it with crumbled and toasted Puglian taralli.
Wine pairing:
For a perfect pairing, we have chosen the white wine Edda from Cantine San Marzano.
This wine perfectly complements orecchiette with turnip greens for its freshness and liveliness, which blend perfectly with the intense and slightly bitter flavors of the turnip greens.
Moreover, Edda is a wine with a balanced flavor, not too heavy or aromatic, but rather pleasant to drink and doesn't overpower the dish's flavors. Its well-balanced acidity helps cleanse the palate between bites, making the meal even more enjoyable.
The pairing chosen by TastyBoxes between orecchiette with turnip greens and the white wine Edda from Cantine San Marzano is a choice that respects the culinary traditions of Puglia, where white wine is often paired with fish dishes but also with intense and spicy flavors.
Discover all our boxes on www.tastyboxes.it