Orecchiette With Turnip Tops
Recipe: #13763
August 11, 2014
Categories: Side Dishes, Orecchiette, Italian, Sunday Dinner, Vegetarian, Turnips, Vegetarian Dinner, Italian Dinner, more
"A typical Pugliese recipe, use bowtie pasta if you cant find little ears i added some bacon grease instead of olive oil and a little bacon bits, my southern roots couldnt stop lol this is filling and really good tasting the ears from italy take a little time to cook"
Ingredients
Nutritional
- Serving Size: 1 (503.8 g)
- Calories 509.4
- Total Fat - 18.4 g
- Saturated Fat - 2.6 g
- Cholesterol - 0 mg
- Sodium - 651.6 mg
- Total Carbohydrate - 80.8 g
- Dietary Fiber - 13.7 g
- Sugars - 1.4 g
- Protein - 9 g
- Calcium - 190.7 mg
- Iron - 2.2 mg
- Vitamin C - 65.3 mg
- Thiamin - 0.3 mg
Step by Step Method
Step 1
Drain all the juice from turnip greens into water that you are cooking pasta in with 1 t salt bring to a boil add pasta cook al dente.
Step 2
In a skillet, add oil anchovies or worcetershire sauce, later, if going vegan, garlic and chili. Cook until garlic is golden. Add turnips and peas cook. Add w.sauce here
Step 3
Drain pasta add to greens, cook a few moments more.
Tips
No special items needed.