Orecchiette with turnip greens, also called "recchitelle" or "strascinati", are one of the most representative typical dishes of Puglia, especially in the province of Bari.
Photo by blog.cookaround.com - lamimosarosa
Orecchiette con cime di rapa is a classic Puglian dish that is delightfully simple to make. Cime di rapa, also known as broccoli rabe or rapini, can be a little tricky to find outside of Italy, so use tenderstem broccoli if it's unavailable.
The names translates from Italian as ‘small ears’, which describes their form – small, curved shapes made using a butter knife then folded back over the thumb. It is traditionally served as Orecchiette con cime di rapa, a simple, light preparation with broccoli rabe, anchovies, extra virgin olive oil, garlic and chilli or red pepper flakes.
“The names translates from Italian as ‘small ears’, which describes their form – small, curved shapes made using a butter knife then folded back over the thumb.”
If you are in Bari Vecchia ask for la Signora Nunzia, she will teach you how to make the best orecchiette, she is our hero.
