Orecchiette with turnip tops is a signature recipe of Apulian cuisine. Let's prepare it together
- May 19
- 2 min read
Updated: Jun 2
There are recipes that capture a region better than any photograph. Orecchiette with turnip greens is one of those dishes that speaks directly to Puglia: simple flavors, authentic ingredients, and a tradition passed down through generations.
In Veneziano's, we wanted to prepare them as authentically as possible, respecting the traditional Apulian recipe and those small steps that truly make the difference in the final result.
A simple recipe but full of character
The true stars of the dish are, of course, the fresh orecchiette, accompanied by turnip tops, extra virgin olive oil, garlic, and anchovies.
Few ingredients, but perfectly balanced.
The slightly bitter taste of the turnips combines with the saltiness of the anchovies to create a bold yet incredibly harmonious flavor. It's precisely this simplicity that makes the dish so special.
How we prepared them in the Veneziano's kitchen
In keeping with apulian tradition, we cooked the fresh orecchiette directly in the same water as the turnip greens. This is one of the secrets of the original recipe, because during cooking, the pasta absorbs all the flavor of the vegetables.
Meanwhile, in a pan, we slowly browned one or two garlic cloves in plenty of extra virgin olive oil. Once the oil had absorbed the garlic's aroma, we added the anchovies, letting them melt gently until they created a flavorful and enveloping cream.
At that point, we removed the garlic cloves.
Once cooked, the orecchiette and turnip tops were transferred directly to the pan and carefully sautéed until the flavors were completely even.
This is a crucial step: the pasta must blend perfectly with the sauce and become creamy without losing its consistency.
The final plating for a flawless presentation
Presentation is also important. To serve the dish elegantly but without straying from tradition, we plated the orecchiette using a pastry cutter, creating a compact, neat shape in the center of the plate.
The end result is an authentic, simple, and flavorful recipe, just as apulian tradition dictates.
The taste of the most authentic Italian cuisine
Preparing orecchiette with turnip greens in the Veneziano's kitchen was a way to pay homage to one of Southern Italy's most iconic recipes. Pair it with a full-bodied red wine like the Nero di Troia Riserva di Masseria Romano, a Veneziano's selection.
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