A classic dish from Puglia, especially around Bari, where the humble orecchiette (“little ears”) pasta was born. It’s the soul of southern Italian home cooking : simple, rustic, and full of character. The slight bitterness of cime di rapa (turnip greens) pairs perfectly with the richness of sausage and the saltiness of anchovies.
Ingredients
Orecchiette pasta
Cime di rapa (turnip greens)
Italian sausage meat
1 garlic clove
Olive oil
2 anchovy fillets
Freshly grated Pecorino
Method
1. Fry a garlic clove in olive oil, then discard it.
2. Add anchovies and stir until they dissolve into the oil.
3. Blanch the cime di rapa in boiling water, then transfer them to the pan. Add the sausage meat and cook until browned.
4. Cook the pasta in the same water used for the greens — essential for flavour.
5. Drain and toss the pasta into the pan. Mix everything thoroughly so it all comes together.
6. Serve with a generous sprinkle of Pecorino.
A simple dish, but deeply Puglian in spirit. Comfort, balance, and a taste of Bari in every bite. 😋
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