Orecchiette with turnip greens, burrata, and spicy breadcrumbs

"Together with Oleificio Fratelli Vieste this year we will embark on a journey into Apulian tradition, particularly that of Gargano, with some of my own touches and, why not, a little innovation. We couldn't help but start with the quintessential dish of this wonderful region's cuisine: orecchiette with turnip greens. They need no introduction; you just need excellent fresh pasta (or, even better, make it yourself at home), very fresh turnip greens, a few anchovy fillets, garlic, and, of course, excellent Apulian olive oil like the chilli-infused oil from Oleificio Fratelli Vieste.".

Azzurra created this traditional Apulian recipe for us, adding her special touch!
What are you waiting for to try this infinite goodness? Enjoy your meal!

Ingredients for 4 people

• 600 g orecchiette
• 1 kg turnip greens
• 3 anchovy fillets
• 1 clove of garlic
• 1 slice of Apulian bread
• 1 burrata
• Chilli-infused extra virgin olive oil Oleificio Fratelli Vieste

PREPARATION:

1. For the crumbs: in a pan, flavour the crumbled breadcrumbs with a drizzle of chilli oil and a pinch of salt until the crumbs are golden and crispy.
2. Clean the toughest stems and wash the turnip greens thoroughly, then boil them in salted water for 10 minutes.
3. Meanwhile, sauté a clove of garlic and the anchovies with the chilli oil. Drain the turnip greens with a slotted spoon and add 3/4 of them to the pan with the sautéed ingredients. Let them flavour for a few minutes. Blend the remaining turnip greens with a drizzle of oil and a little cooking water. Set aside.
4. In the same water used to cook the turnip greens, boil the orecchiette for 5 minutes. Drain them and add them to the sauce, stirring with a little cooking water.
5. Serve the hot pasta on a serving dish, placing the burrata in the center. Finish with the breadcrumbs and the turnip green cream. Serve very hot.