Puglia Evo World – Tutta la Puglia dell’Olio in un click 


Ingredients for 4 people:

  • One bunch of turnip tops (800 g)
  • 500 g orecchiette
  • Olive oil to taste
  • 2 cloves of garlic
  • 2 anchovy fillets
  • Crumbs of fried stale bread


Clean the turnip tops, wash and drain.

Pour a generous pool of olive oil into a saucepan, add the garlic and toss with the anchovies. Set aside.

In another saucepan add water salt and bring to the boil, adding the turnip tops and cook for 5-7 minutes, then add the orecchiette and finish cooking.

Drain all and tip into the first saucepan with the garlic and the anchovies.

Toss all together for a few minutes.

Turn onto a plate and sprinkle with the crumbs of fried stale bread.


Romina Cascione