Grandma said:

Orecchiette with turnip greens and anchovies are a typical Apulian dish, one of the favourites by the locals. This delicacy originates in the city of Bari but has spread throughout the region, symbolizing the culinary genuineness of the Apulian tradition.
The recipe is really simple and quick to make: orecchiette, turnip greens, anchovies, garlic and chilli pepper come together in a unique and inimitable taste.
The trick to perfectly cook the orecchiette with turnip greens is the way pasta is cooked, which must be done in the same boiling water as the turnips in order to absorb all the flavour of this incredible vegetable.
There are also many variations to make this dish even richer, such as the addition of crispy crumbled taralli and burratina. Just try: you won’t regret it!

Step 1

Boil 400g of turnip greens, already cleaned, taking only the florets and softer leaves. When water has reached the boiling temperature, add the orecchiette to the same pot and then add salt to the water.

Step 2

Chop the garlic (or leave it whole to remove it) with the chilli and fry in a
non-stick pan together with a few pieces of anchovy (if you want to embellish the dish, leave 2 fillets also for serving).

Step 3

After ten minutes of cooking, drain the pasta and mix everything in the pan where garlic, chilli, taralli and anchovies have been fried. Braise over high heat to finish cooking the orecchiette.