The orecchiette with turnip are one of the most characteristic dishes of the Apulian tradition. In this recipe, thanks to the addition of the crumbled Puglia Sapori taralli, you will serve a light version of a dish that’s so deeply rooted in the tradition.
First, clean the turnip by taking off the external leaves to take only the internal ones and the flower, then clean them and set them aside until the water boils. Put them in the boiling water with the orecchiette. In the meantime crumble the taralli and brown them in a pan, and in another pan put the pepper, half glass of cooking water and the anchovy fillets until they melt, then salt the orecchiette directly in this pan. Sprinkle with the crumbled taralli and serve.