Green orecchiette
- Lactose Free
- Vegetarian
- Vegan
- Energy Kcal 229
- Carbohydrates g 58.6
- of which sugars g 2.8
- Protein g 9.8
- Fats g 2.9
- of which saturated fat g 0.45
- Fiber g 3.9
- Sodium mg 348
- Difficulty: Average
- Prep time: 45 min
- Cook time: 15 min
- Serving: 6
- Cost: Low
- Note + 15 min. of dough resting time
PRESENTATION
Green orecchiette offers a fun twist on a classic dish from Puglia in Southern Italy. You know, the one with those little ear-shaped pastas? This green orecchiette really stands out. It mixes cime di rapa—kinda like broccoli rabe—right into the dough. Gives it that bright, earthy green color. Seriously good flavor in every bite. And, you don’t even need to cook the greens separately. Which is great. It's all together in one healthy pasta dish. Perfect for a quick dinner that feels special.
And listen, with garlic and chili, it has a special kick. Really captures what people love about orecchiette with greens from Puglia. But, honestly, it’s more convenient. This pasta's perfect for getting those flavors without the fuss. Looks stunning on the plate—ideal as a gift or a conversation starter at the table.
In Puglia, families usually make orecchiette with different greens, but this version, for real, skips a few steps. But still keeps that moist and savory taste everyone craves. Just boil the pasta, pour over some fresh tomato sauce, and let those tangy tomatoes balance the deep green noodles. Some folks even toss it with extra garlic or a splash of olive oil for a crispy finish. Pretty simple.
Compared to other green pasta recipes or dishes like orecchiette with pesto, this is straightforward. And look, it keeps that Southern Italian vibe. Handy for busy nights or when you crave homemade taste but don’t want to spend all day cooking. Whether you’re into vegetarian orecchiette recipes or just wanna explore new Italian green pasta recipes, this dish works for everyone. It’s minimal, authentic and full of Puglian charm.
Plus, it's just plain good food. With its blend of tradition and innovation, this pasta is not only a feast for the taste buds but also a delight to prepare and share with loved ones. So, next time you're searching for something unique yet rooted in Italian tradition, give green orecchiette a try and savor the rich flavors of Puglia. You'll love it.
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- INGREDIENTS
- Broccoli rabe 10.5 oz (300 g)
- Remilled durum wheat semolina 12.3 oz (350 g)
- Garlic 1 clove
- Green Peperoncino 1 pinch
- Fine salt to taste
- Extra virgin olive oil to taste
- Water to taste
How to prepare Green orecchiette
To prepare the green orecchiette, first of all, you need to clean the turnip greens: for this recipe, you'll only need the leaves and inflorescences, so separate them from the stems 1 and rinse them under running water. Add a drizzle of oil to a pan, crush a clove of garlic 2 and let it briefly flavor the oil, then add the turnip greens 3.
Salt 4 and cook over medium heat for about 10-15 minutes, using a ladle of water 5 to help. Add a pinch of chili pepper 6 as well.
Once the turnip greens have softened, transfer them to a tall, narrow container 7 and add some water until you reach a total weight of 280 g (about 10 oz) 8, then blend with an immersion blender to obtain a rather liquid puree 9.
At this point, place the semolina in a bowl and make a well in the center 10, pour the turnip greens puree into the center 11, and work it with your fingertips to incorporate it 12.
Once well mixed 13, transfer the dough to a pastry board and continue working it until it becomes nice and firm and elastic, then cover it with a kitchen towel 14 and let it rest at room temperature for about 15 minutes. After the resting time, take a portion of dough 15 and keep the remaining covered so it doesn't dry out.
Lightly flour the pastry board and work the portion of dough with both hands to form a loaf about 1 cm (roughly 0.4 inches) thick 16, then cut it into equally sized pieces 17. Take one piece at a time and press it with a smooth-bladed knife, simultaneously dragging it towards you 18.
Flip the little shell over itself 19 and you'll have your first orecchietta! Continue this way to form all the orecchiette until the dough is used up, placing them one by one on a drying rack or a cutting board 20. Once formed 21, cover them with a light kitchen towel that allows air to pass through and let them dry overnight, after which your green orecchiette will be ready to be packaged and given as gifts!