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Orecchiette with Turnip Greens

Orecchiette with Turnip Greens


500 g of turnip greens

250-300 g of orecchiette

(home-made orecchiette with semolina flour, if possible)

Extra virgin olive oil

2 garlic cloves

1 hot red pepper

Bread crumbs



Clean the turnip greens. Discard hard leaves. Wash and cook them in salted boiling water. Halfway through, add the pasta and cook until al dente. Drain thoroughly. In the meantime, in a pan sauté the coarsely chopped garlic, the chopped hot red pepper and the bread crumbs for a few minutes. Pour the

sauce over the pasta. Toss very well and serve. Variation: In a pan, heat olive oil and add chopped anchovies fillets. Cook for a few minutes. Add to bread crumb sauce and mix well.