Orecchiette with turnip tops the iconic dish of Puglia

What are orecchiette with turnip tops?

Orecchiette with turnip tops are one of the symbolic dishes of Apulian cuisine, particularly from the province of Bari. Also known as "recchitelle" or "strascinati", orecchiette are a handmade fresh pasta with a typical small shell shape. This dish encapsulates the simplicity and richness of the Apulian peasant tradition, which manages to transform a few genuine ingredients into an explosion of flavors.

Orecchiette with turnip tops represent the essence of Puglia: a union of land and sea, thanks to the use of extra virgin olive oil and anchovies in oil that blend with the bitter and strong flavor of the vegetables.

Where does the tradition of orecchiette with turnip tops come from?

The origin of this dish is ancient and has its roots in peasant cuisine. Orecchiette, made with durum wheat semolina and water, were a poor but nutritious pasta format, ideal for accompanying seasonal vegetables. Turnip tops, grown in the Apulian countryside, were easily available and were cooked in a thousand ways, but with orecchiette they found their perfect combination.

Over time, this dish has become a symbol of Bari cuisine and has spread throughout the region, eventually conquering Italian and international restaurants as an emblem of simple and genuine Mediterranean cuisine.

What are the original ingredients of orecchiette with turnip tops?

To prepare orecchiette with turnip tops according to the traditional recipe, a few but high-quality ingredients are needed:

400 g of fresh orecchiette (preferably handmade) 800 g of fresh turnip tops 3 anchovy fillets in oil 1 clove of garlic Apulian extra virgin olive oil Chili pepper (to taste) Coarse salt to taste

These ingredients, although simple, combine to create an unmistakable balance of flavors, between the bitterness of the tops, the saltiness of the anchovies, and the roundness of the Apulian oil.

How do you prepare orecchiette with turnip tops step by step?

The preparation is simple but requires attention to cooking times to achieve the perfect result. Here’s how to proceed:

1. Clean the turnip tops: remove the tougher leaves and the too thick stems, keeping the tops and the more tender leaves. 2. Bring the water to a boil: in a large pot, salt the water and add the turnip tops. After 5 minutes of cooking, add the orecchiette to the same pot. 3. Prepare the sauté: in a large pan, heat the oil with the garlic and anchovy fillets, allowing them to melt slowly. If desired, add a pinch of chili pepper. 4. Drain pasta and vegetables together: when the orecchiette are al dente, drain everything and pour directly into the pan with the sauté. 5. Mix well: sauté everything for a few minutes, stirring carefully so that the orecchiette absorb the flavors of the seasoning.

The result will be a fragrant dish with an intense and irresistible flavor.

What is the secret to perfect orecchiette?

The secret lies in homemade pasta. Traditional orecchiette are made with only durum wheat semolina and water, without eggs. The shape is obtained by "dragging" small pieces of dough with a knife or thumb, creating that typical cavity that perfectly collects the seasoning.

Another important trick is to cook the turnip tops and pasta together: this way, the vegetables release their aroma into the water, and the orecchiette absorb the taste. Finally, high-quality Apulian extra virgin olive oil is essential to enhance the flavor of the dish.

What is the difference between orecchiette with turnip tops and other Apulian variants?

In Puglia, orecchiette are prepared in different ways, but those with turnip tops are considered the most authentic and typical version. However, there are variants where the tops are replaced with broccoli or cabbage, or seasoned with tomato sauce and ricotta forte, another typical Apulian ingredient.

Each area has its interpretation, but the essence remains the same: a poor, handmade pasta that pairs with simple ingredients from the land.

What wines pair best with orecchiette with turnip tops?

This dish with a strong flavor pairs perfectly with fresh and aromatic white wines from Puglia, such as Locorotondo DOC, Verdeca, or Fiano di Puglia. Those who prefer rosé can opt for Salice Salentino Rosato, while red wine lovers can choose a light Primitivo di Manduria.

The ideal pairing enhances the bitterness of the vegetables and the saltiness of the anchovies, creating a perfect balance of taste.

On what occasions are orecchiette with turnip tops prepared?

Orecchiette with turnip tops are a typical dish of Apulian Sundays and family celebrations. It is also a symbolic recipe of local food festivals, where they are served in large quantities, accompanied by music and wine.

In Bari and its surroundings, it is tradition to prepare them during the feast of San Nicola, the patron saint of the city, or on winter days when turnip tops are in full season.

Where can you taste orecchiette with turnip tops in Bari?

In Bari, this dish is present in almost all restaurants and trattorias in the historic center, but for an authentic experience, it is worth tasting it in places where orecchiette are still handmade.

In the streets of Bari Vecchia, you can see women preparing orecchiette in front of their doors, with skill and speed. Among the most famous restaurants are:

La Uascezze, in the heart of the historic center, where the recipe follows the Bari tradition. Le Arpie, which offers a delicate version with local anchovies and extra virgin olive oil. Al Pescatore, near the Swabian Castle, where orecchiette with turnip tops are served alongside seafood dishes.