Orecchiette pasta with pecorino cheese and turnip tops
Hands up those who have never tasted the famous orecchiette with turnip tops, one of those Puglian dishes which have gained in popularity recently, with its balance of strong flavours and freshness that can’t fail to impress lovers of pasta dishes. If you're not one of the many people who have already tried this dish, or, if you want to try and make it at home, well now is the time thanks to our quick and simple recipe! Orecchiette from Puglia are perfect with our pasta sauce, with its unmistakable boat shape that collects and brings out the flavour of the sauce. All you need to get is some fresh turnip tops - if you can’t find any you can also use broccoli - some top quality cheese for grating, with of course Puglian orecchiette!
Ingredients
* approximate values per serving
Preparation
Prepare the turnip tops, being careful not to throw away all the leaves. In fact, adding the leaves, with their sweet taste, will create a nice contrast with the bitterness of the stems and flowers. Cook the greens for ten minutes in salted water. Drain and sauté for 1 to 2 minutes in a pan with some garlic and chili oil. Once the orecchiette are cooked, add them to the pan with the turnip tops and sauté quickly. Place them in the centre of a plate and finish the dish with a sprinkling of pecorino romano cheese and a drizzle of extra virgin olive oil.
Step by step
|
View the step by step
|
Get some chilli
|
|
View the step by step
|
Prepare the turnip tops, being careful not to throw away all the leaves. In fact, adding the leaves, with their sweet taste, will create a nice contrast with the bitterness of the stems and flowers. Then blanch in salted water.
|
|
View the step by step
|
Put the orecchiette on to cook
|
|
View the step by step
|
Chop up some garlic and chilli
|
|
View the step by step
|
Gently brown some garlic and chilli in a frying pan
|
|
View the step by step
|
Add the turnip tops to the frying pan
|
|
View the step by step
|
Drain the orecchiette and mix with the turnip tops
|
|
View the step by step
|
Finish with a sprinkling of pecorino cheese, then serve
|
Additional information
Orecchiette with Pecorino and Broccoli Rabe and Potatoes
A delicious variation of the classic Orecchiette with Pecorino and Broccoli Rabe is the one that includes the addition of potatoes. To prepare this dish, simply boil the potatoes together with the broccoli rabe, so they absorb the slightly bitter flavor of the vegetables. Once cooked, mash the potatoes and mix them with the orecchiette, creating a creamy and enveloping mixture. Grated Pecorino Romano will add that touch of savoriness that further enhances the flavors. This version is perfect for those looking for a heartier dish, ideal for family lunches or dinners with friends.
Orecchiette with Pecorino and Broccoli Rabe in the Apulian Style
The Orecchiette with Pecorino and Broccoli Rabe in the Apulian style represents one of the most traditional preparations of Apulian cuisine. This recipe, simple yet rich in flavor, calls for the use of fresh, high-quality ingredients. To prepare it, the broccoli rabe is cooked in salted water and then sautéed in a pan with garlic and chili, just as tradition dictates. The use of Pecorino Romano, essential in this preparation, gives creaminess and an intense flavor. This dish is perfect for those who want to savor a piece of Apulian culture, bringing to the table a dish that tells the story of a region rich in culinary traditions.
Orecchiette with Pecorino and Broccoli Rabe Light
For those who are mindful of their diet, there is a light version of Orecchiette with Pecorino and Broccoli Rabe. In this preparation, whole wheat orecchiette can be used, which provide more fiber and nutrients compared to traditional ones. Additionally, the amount of Pecorino can be reduced or replaced with a low-fat cheese, while still maintaining a good flavor. Finally, to make the dish even lighter, you can opt to steam the broccoli rabe instead of sautéing it in oil. This version is ideal for those who wish to enjoy a typical dish of tradition without feeling weighed down and while keeping an eye on health.
Orecchiette with Pecorino and Broccoli Rabe: Benefits and Calories
The Orecchiette with Pecorino and Broccoli Rabe are not only a tasty dish but also rich in health benefits. The broccoli rabe, in fact, is an excellent source of vitamins A, C, and K, as well as containing antioxidants and minerals like calcium and iron. These nutrients help strengthen the immune system and improve bone health. As for calories, a serving of Orecchiette with Pecorino and Broccoli Rabe is around 400-500 calories, depending on the ingredients used and portion sizes. This makes the dish a balanced choice for a nutritious and satisfying meal.
Can Orecchiette with Pecorino and Broccoli Rabe be Frozen?
One of the most frequently asked questions is whether Orecchiette with Pecorino and Broccoli Rabe can be frozen. The answer is yes, but there are some precautions to follow. It is advisable to freeze the orecchiette and broccoli rabe separately, as the pasta may become mushy once thawed. Before freezing, ensure that the dish is completely cooled and then store it in airtight containers. When you want to enjoy it again, simply thaw it in the refrigerator and reheat it in a pan with a drizzle of oil. This way, you can savor a typical dish of Apulian tradition even days after preparation.