The art of Italian cooking: orecchiette with turnip tops

Hi, this is the eighth post about the art of Italian cooking.

Let’s go on with Italian pasta tossed with no tomato sauce.

Another simple and light recipe is a typical dish in the south of Italy: pasta with turnip tops.

An healthy recipe made with vegetables and flavoured with anchovy fillets and, if you want,  capers. You can use every shape of short pasta but the best shape is orecchiette, the same used in Apulia.

Orecchiette (Italian pasta shape) tossed with turnip tops. Apulia recipe.

This pasta dish tastes good, smells good and is a typical example of Mediterranean diet rich in vegetables. Besides it is a winter pasta recipe for turnip tops.

We remember you pasta is not fattening. This is another example but you have to use the right amount of pasta.

You can read the instructions to make orecchiette, Bari-style,  in this page of our site.

Orecchiette with turnip tops are easy to do.

We recommend you to use high-quality ingredients for the best results.

Italian recipes are tasty for they’re simple but you have to use good food.

Oops this is embarrassing …. add one or two garlic cloves sauteing pasta  if you like. We don’t use garlic for we think it covers the real flavours of the ingredients but a lot of people use garlic in this recipe!

Serve orecchiette as main dish. Complete your meal with a green seasonal salad or boiled vegetables and fresh fruit.

Greetings from Italy

Carlo and Loretta