Orecchiette with Cream of Turnip Tops, Confit Cherry Tomatoes and Burrata

Discover an authentic and gourmet recipe that celebrates the flavors of typical Apulian pasta : fresh Pugghia orecchiette wrapped in a creamy turnip tops sauce, sweet confit cherry tomatoes and the velvety touch of Apulian burrata. A dish rich in flavors that combines the quality of Pugghia products with the simplicity of preparation, perfect for those who want to bring the excellence of Apulian cuisine to the table and savor the real pasta of Puglia .

This recipe was created by I Piatti di Crecida , who with their passion for Apulian cuisine give us a unique and authentic culinary experience, using the best products of Puglia .

Ingredients for 4 people

• 320g of Pugghia turnip tops , the real pasta from Puglia
• 1 Apulian burrata 200g
• 1 bunch of turnip tops (about 500g)
• 200g cherry tomatoes
• 2 cloves of garlic
• Pugghia extra virgin olive oil to taste
• Salt and pepper to taste
• Chili pepper in oil Pugghia
• Brown sugar to taste for the confit tomatoes

Procedure

Confit Cherry Tomatoes

1. Preparing the cherry tomatoes: Wash the cherry tomatoes and cut them in half. Place them on a baking sheet lined with baking paper, with the cut side facing up.
2. Dressing: Sprinkle with a drizzle of Pugghia EVO oil , a pinch of brown sugar, salt and pepper. Add a few leaves of thyme or fresh basil if available.
3. Cooking: Cook in a preheated oven at 120°C for about 1 hour and a half, until the cherry tomatoes are caramelized and tender.

Cream of Turnip Tops

1. Turnip tops: Clean the turnip tops, removing the tougher leaves and woody parts. Blanch them in plenty of salted water for about 5-7 minutes, until they are tender.
2. Sauté: In a pan, fry a clove of garlic in extra virgin olive oil and, if you like, add a pinch of Pugghia chili pepper .
3. Blend: Drain the turnip tops and transfer them to a blender, adding the oil fried with the garlic and a ladle of cooking water. Blend until you obtain a smooth and homogeneous cream. Season with salt and pepper.

Orecchiette

1. Cooking the pasta: Cook the Pugghia orecchiette with turnip tops in the turnip tops cooking water, which will have taken on flavor, until they are al dente. Drain, keeping a little of the cooking water.
2. Mantecare: In a large skillet, combine the orecchiette with the turnip tops cream. Add a little cooking water if necessary to obtain a creamy consistency.

Plating

1. Composition of the dish: Arrange the orecchiette wrapped in the turnip top cream in the center of the plate.
2. Add the confit tomatoes: Spread the confit tomatoes over the pasta for a sweet, caramelized touch.
3. Burrata: Place a whole burrata (or half, depending on the portions) in the center of the plate. When opened, the burrata will release its creaminess, blending with the rest of the ingredients.
4. Final touch: Complete with a drizzle of raw Pugghia extra virgin olive oil and, if you like, a sprinkling of freshly ground black pepper.

Find out more about Pugghia products

Want to replicate this delicious recipe at home? Buy the best Apulian products now on our Shop Pugghia and bring the true flavor of Puglia to your table.