Orecchiette with turnip greens
Orecchiette with turnip greens, also called "recchitelle" or "strascinati", are one of the most representative typical dishes of Puglia, especially of the province of Bari, without a doubt one of the most popular recipes with turnip greens. This first course is prepared throughout the region, even with accompaniments other than turnip greens such as broccoli or tomato sauce.
INGREDIENTS
Turnip greens 1 KgBreadcrumbs 50 gSalt to tasteGarlic 1 segmentAnchovies in oil 3 filletsExtra virgin olive oil 30 g
for 300 g of fresh orecchietteWarm water 100 gRe-milled durum wheat semolina 200 gSalt to taste
Preparation
To prepare the orecchiette, first pour the re-milled durum wheat semolina flour on the pastry board, form a fountain and add a pinch of salt to the flour. In the center, pour the water at room temperature, and start working with your fingers to incorporate the flour and then knead until you get a homogeneous and elastic dough. It will take about ten minutes of processing. Give a round shape to the dough and cover it with a cloth: it will have to rest at room temperature for about 15 minutes. After the resting time, take a piece of dough, while the rest you can leave covered by the cloth. Knead the piece and take a loaf about 1 cm thick. With the help of the pastry cutter, cut small pieces of about 1 cm. With the help of a smooth-bladed knife, form shells by dragging each piece towards you on the pastry board. Then turn the shell over on itself. Continue until you finish all the dough and you will have made your Apulian orecchiette. For the turnip greens: proceed to clean them by removing the outer leaves and taking with a small knife (or with your hands) only the inner leaves and the flower. Once ready, rinse them, then drain them, dry them well and set aside. Meanwhile, put a pot on the stove with plenty of water, salted to taste, which will be used to boil the turnip greens later. In a large pan, pour half the amount of oil and add the breadcrumbs, stir with a marisa and let it toast over medium heat, until it is golden brown, then set it aside. As soon as the water has reached a boil, boil the turnip greens previously cleaned: they will have to cook for about 5 minutes. In the meantime, you can devote yourself to sautéing: pour the remaining oil, a clove of garlic crushed into a pan and the anchovy fillets drained from the preserving oil. Stir with a wooden spatula to melt the anchovies in the pan; it will take a few minutes to flavor the sauté and when it is ready, you can remove the garlic then turn off the heat. After 5 minutes of cooking the tops, add the orecchiette to the same pot and cook everything for another 5 minutes or so. Stir gently, then drain the orecchiette and turnip greens directly into the pan with the sauté. Sauté briefly and season with a pinch of salt; Once ready, turn off the heat and serve your orecchiette with turnip greens, adding a drizzle of raw oil and toasted breadcrumbs at the end.
PreservationIt is good to consume the dish as soon as it is ready. However, you can store orecchiette with turnip greens for 1 day in the refrigerator.
AdviceIf you prefer, you can add chili pepper to the dressing.
Orecchiette with turnip greens, also called "recchitelle" or "strascinati", are one of the most representative typical dishes of Puglia, especially of the province of Bari, without a doubt one of the most popular recipes with turnip greens. This first course is prepared throughout the region, even with accompaniments other than turnip greens such as broccoli or tomato sauce.
INGREDIENTS
Turnip greens 1 Kg
Breadcrumbs 50 g
Salt to taste
Garlic 1 segment
Anchovies in oil 3 fillets
Extra virgin olive oil 30 g
for 300 g of fresh orecchiette
Warm water 100 g
Re-milled durum wheat semolina 200 g
Salt to taste
Preparation
To prepare the orecchiette, first pour the re-milled durum wheat semolina flour on the pastry board, form a fountain and add a pinch of salt to the flour. In the center, pour the water at room temperature, and start working with your fingers to incorporate the flour and then knead until you get a homogeneous and elastic dough. It will take about ten minutes of processing. Give a round shape to the dough and cover it with a cloth: it will have to rest at room temperature for about 15 minutes. After the resting time, take a piece of dough, while the rest you can leave covered by the cloth. Knead the piece and take a loaf about 1 cm thick. With the help of the pastry cutter, cut small pieces of about 1 cm. With the help of a smooth-bladed knife, form shells by dragging each piece towards you on the pastry board. Then turn the shell over on itself. Continue until you finish all the dough and you will have made your Apulian orecchiette. For the turnip greens: proceed to clean them by removing the outer leaves and taking with a small knife (or with your hands) only the inner leaves and the flower. Once ready, rinse them, then drain them, dry them well and set aside. Meanwhile, put a pot on the stove with plenty of water, salted to taste, which will be used to boil the turnip greens later. In a large pan, pour half the amount of oil and add the breadcrumbs, stir with a marisa and let it toast over medium heat, until it is golden brown, then set it aside. As soon as the water has reached a boil, boil the turnip greens previously cleaned: they will have to cook for about 5 minutes. In the meantime, you can devote yourself to sautéing: pour the remaining oil, a clove of garlic crushed into a pan and the anchovy fillets drained from the preserving oil. Stir with a wooden spatula to melt the anchovies in the pan; it will take a few minutes to flavor the sauté and when it is ready, you can remove the garlic then turn off the heat. After 5 minutes of cooking the tops, add the orecchiette to the same pot and cook everything for another 5 minutes or so. Stir gently, then drain the orecchiette and turnip greens directly into the pan with the sauté. Sauté briefly and season with a pinch of salt; Once ready, turn off the heat and serve your orecchiette with turnip greens, adding a drizzle of raw oil and toasted breadcrumbs at the end.
Preservation
It is good to consume the dish as soon as it is ready. However, you can store orecchiette with turnip greens for 1 day in the refrigerator.
Advice
If you prefer, you can add chili pepper to the dressing.
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