Orecchiette alle cime di rapa
Orecchiette pasta (small ear-shaped pasta) served with turnip tops. A very popular and representative dish of the Puglia region.
Nutrition Facts
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Orecchiette alle cime di rapa is a dish deeply rooted in the culinary traditions of Puglia, a region in southern Italy. Its history is intertwined with the region's agricultural landscape, particularly the cultivation of turnip tops (cime di rapa). Pasta making in Puglia has ancient roots, with orecchiette becoming a signature shape. The dish reflects the cucina povera (peasant cuisine) ethos, utilizing simple, readily available ingredients to create a flavorful and satisfying meal. The Arab influence on Southern Italy may have contributed to the use of spices like chili pepper.
Orecchiette alle cime di rapa is more than just a dish; it's a symbol of Pugliese identity and a staple in family meals.
Family Tradition
This dish is often prepared at home, passed down through generations, with each family having their own slightly different version of the recipe. It's a comforting and familiar meal that evokes memories of home and family.
Regional Pride
Orecchiette alle cime di rapa is considered a quintessential Pugliese dish, representing the region's culinary heritage and agricultural bounty. It's a source of pride for the people of Puglia.
Festival Food
The dish is often featured at local festivals and sagre (food festivals) in Puglia, showcasing regional ingredients and culinary traditions.
Orecchiette alle cime di rapa features a harmonious blend of slightly bitter, savory, and spicy flavors.
The bitterness of the turnip tops is balanced by the savory garlic and the heat from the chili pepper. The orecchiette pasta provides a chewy texture and a neutral base that absorbs the flavors of the sauce. The dish often includes a drizzle of olive oil for richness and sometimes a sprinkle of pecorino cheese for added saltiness and umami.
Preparing the Cime di Rapa
Carefully wash and trim the turnip tops, removing any tough stems. Blanching them briefly before adding them to the sauce helps to reduce their bitterness and retain their vibrant green color.
Cooking the Pasta
Cook the orecchiette al dente, as it will continue to cook slightly in the sauce. Some cooks even cook the pasta directly in the same water used to blanch the turnip tops, allowing the pasta to absorb some of the flavor.
Spice Level
Adjust the amount of chili pepper to your preference. For a milder dish, remove the seeds from the chili pepper before adding it. For a spicier dish, use a generous amount of peperoncino.
Emulsifying the Sauce
Use some of the pasta water to create a creamy emulsion that coats the pasta beautifully. The starch in the pasta water helps to bind the sauce and pasta together.
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