Ears with Turnip Tops and Dried Tomatoes Recipe
This classic Italian-inspired dish brings together the bold bitterness of turnip tops, the rich umami of dried tomatoes, and the hearty texture of orecchiette pasta (commonly called “ears”). Perfect for a comforting meal, it’s both wholesome and flavorful, embodying the simplicity of Mediterranean cuisine.
Ingredients
(Serves 4)
- 300g (10.5 oz) orecchiette pasta
- 300g (10.5 oz) fresh turnip tops, washed and roughly chopped
- 100g (3.5 oz) dried tomatoes, chopped into small pieces
- 3 cloves garlic, minced
- 4 tbsp extra virgin olive oil
- 1 tsp red pepper flakes (optional)
- 50g (1.8 oz) Parmesan cheese, freshly grated
- Salt and pepper to taste
- 1 tbsp capers, rinsed (optional)
- A handful of toasted breadcrumbs (for garnish)
Instructions
Step 1: Prepare the Turnip Tops
- Bring a large pot of salted water to a boil.
- Add the chopped turnip tops and blanch for 2–3 minutes until tender.
- Using a slotted spoon, remove the turnip tops from the pot and transfer them to a bowl of ice water to retain their vibrant green color.
- Drain the turnip tops and set them aside.
Step 2: Cook the Pasta
- In the same pot of boiling water, add the orecchiette pasta.
- Cook according to the package instructions, usually around 9–11 minutes, until al dente. Reserve about 1 cup of pasta water before draining.
Step 3: Sauté the Aromatics
- In a large skillet or sauté pan, heat 3 tablespoons of olive oil over medium heat.
- Add the minced garlic and sauté for 1–2 minutes until fragrant. Be careful not to burn the garlic.
- Stir in the red pepper flakes if you like a hint of heat.
Step 4: Add the Dried Tomatoes and Capers
- Add the chopped dried tomatoes to the skillet, stirring to combine with the garlic and oil.
- If using capers, stir them in now for an extra salty, briny note. Cook for 3–4 minutes, allowing the flavors to meld together.
Step 5: Incorporate the Turnip Tops
- Toss the blanched turnip tops into the skillet with the dried tomatoes.
- Stir gently to coat the greens in the infused oil and season with a pinch of salt and pepper.
- Cook for an additional 3 minutes to warm through.
Step 6: Combine with Pasta
- Add the drained orecchiette pasta to the skillet with the turnip tops and dried tomatoes.
- Stir to combine all the ingredients thoroughly.
- Pour in a few tablespoons of the reserved pasta water as needed to create a silky sauce that clings to the pasta.
Step 7: Final Touches
- Drizzle the remaining 1 tablespoon of olive oil over the pasta mixture.
- Sprinkle in the freshly grated Parmesan cheese and toss everything gently. Adjust seasoning with additional salt and pepper if necessary.
Serving Suggestions
- Divide the pasta among serving bowls.
- Garnish each bowl with a sprinkle of toasted breadcrumbs for a delightful crunch and extra flavor.
- Serve immediately with a side of crusty bread and a simple green salad.
Tips and Variations
- Turnip Tops Substitute: If turnip tops aren’t available, you can use other leafy greens like broccoli rabe, kale, or spinach.
- Dried Tomatoes: Opt for sun-dried tomatoes packed in oil for a softer texture, or soak dried ones in warm water before using.
- Vegan Option: Replace Parmesan cheese with nutritional yeast and ensure the breadcrumbs are vegan-friendly.
- Protein Additions: For a heartier meal, add sautéed Italian sausage, grilled chicken, or chickpeas.
Why This Recipe Works
The bitterness of turnip tops is perfectly balanced by the sweetness of dried tomatoes, creating a harmonious blend of flavors. Orecchiette’s unique shape holds onto the sauce, making every bite satisfying. This dish highlights the beauty of simple, quality ingredients and transforms them into an elegant meal fit for any occasion.
Enjoy this rustic Italian delight, and don’t forget to pair it with your favorite white wine for an authentic experience!
