Little Ears With Turnip Tops (orecchiette Con Cime Di Rapa)

Orecchiette con Cime di Rapa, or Little Ears with Turnip Tops, is a classic dish from the Puglia region of Italy. This simple yet flavorful pasta dish is a staple of Pugliese cuisine and is perfect for a cozy dinner at home.

Vegetarian Pasta Pugliese Italian Cuisine
Little Ears With Turnip Tops (orecchiette Con Cime Di Rapa)

Ingredients

  • 1 lb orecchiette pasta
  • 1 bunch of turnip tops (cime di rapa)
  • 3 cloves of garlic, minced
  • 1/4 cup extra virgin olive oil
  • Red pepper flakes, to taste
  • Salt, to taste
  • Grated pecorino cheese, for serving

Instructions

  1. Bring a large pot of salted water to a boil. Add the orecchiette pasta and cook according to package instructions until al dente.
  2. While the pasta is cooking, wash the turnip tops and remove any tough stems. Chop the greens into small pieces.
  3. In a large pan, heat the olive oil over medium heat. Add the minced garlic and red pepper flakes, and sauté until the garlic is fragrant.
  4. Add the chopped turnip tops to the pan and sauté until wilted and tender, about 5-7 minutes. Season with salt to taste.
  5. Once the pasta is cooked, drain it and add it to the pan with the turnip tops. Toss everything together to combine.
  6. Serve the orecchiette con cime di rapa in individual bowls, topped with a generous sprinkle of grated pecorino cheese.

Cooking & Preparation

Preparation time:
10 minutes
Cooking time:
15 minutes
Total time:
25 minutes
Cooking method
Stovetop

Nutritional facts per 1 serving

Calories
350 per serving
Carbohydrates
45g
Protein
12g
Fat
14g

Supplies

Large pot Colander Large pan Wooden spoon

Tools

Chef's knife Cutting board

Serving suggestions

Serve the orecchiette con cime di rapa with a crisp Italian white wine, such as a Vermentino or Falanghina.

Tips & tricks

For an extra kick of flavor, you can add some anchovy fillets to the garlic and red pepper flakes while sautéing.

Cost

$10