Orecchiette get their name from their resemblance to “little ears.” This particular recipe for Orecchiette con le Cime di Rapa is a classic from Puglia. At the heart of this recipe is a sturdy pasta which holds its al dente cook - Pasta Rummo Orecchiette No. 87. 

The sauce is made with beautiful turnip greens, occasionally replaced with broccoli rabe when turnips are not available. In the traditional recipe, the turnip greens are left whole and sauteed with garlic and red chilli flakes. We have chosen to blend some of the greens to create a nice creamy sauce for the orecchiette to cradle. 

The naturally sweet turnip sauce finds a salty umami counterbalance in the beautiful Greci anchovies. Fried fresh red chillies and garlic cloves give a wonderful spicy bite to the whole dish. This traditional plate of pasta is simple yet deeply satisfying.



  1. 1 bunch of turnip greens
  2. Greci Filetti Alici in Olio Oliva
  3. Castelli 1/8 Wedge Grana Padano
  4. Fresh red chilli
  5. Garlic cloves
  6. Barbera Castello di Resuttana DOP EVOO
  7. Rummo Orecchiette No. 87



Put a large pot of water on to boil and add a generous amount of salt. In a frying pan, add the extra virgin olive oil followed by the thinly sliced fresh red chilli and garlic cloves. After a few minutes, remove the chilli and garlic from the frying pan with kitchen tweezers and set aside. Place the turnip greens and pasta into the boiling water. 

After 10 minutes of cooking, remove the turnip greens from the pasta water. Set aside a few stems and blend the rest. Drain the pasta. Add the stems and blended turnips into the frying pan, followed by the orecchiette and toss with some Grana Padano. Plate the pasta, add the fried garlic, fried red chilli and anchovies. Drizzle some Barbera olive oil a crudo and grate more Grana Pandano on top. Serve immediately.