National Dish Italy: Orecchiette con le Cime di Rapa (Recipe)
In this article
Discover Orecchiette con le Cime di Rapa, the soulful pride of Italy’s southern region of Apulia. Little ear-shaped pasta meets tender, slightly bitter turnip tops, all brought together with golden garlic and good olive oil. It is humble, honest cooking at its very best — quick to put together yet bursting with the rustic flavours of the Mediterranean. Bring a taste of the sun-baked Puglian countryside straight to your own kitchen table.
About Orecchiette con le Cime di Rapa
Orecchiette con le Cime di Rapa is a traditional Italian dish from the region of Apulia that has won the hearts of food lovers everywhere. The pasta, shaped like little ears, is made simply from semolina and water and has a delicate, slightly chewy texture. What makes the dish so distinctive are the tender turnip tops (cime di rapa), cooked with fragrant seasonings and a touch of garlic. It is not only a treat for the palate but also wonderfully easy to prepare and perfect for a relaxed evening meal.
Ingredients (serves 1–2)
- 200 g orecchiette
- 250 g cime di rapa (turnip tops)
- 2–3 garlic cloves
- Olive oil
- Salt and pepper, to taste
- A pinch of chilli flakes (optional)
- Parmesan or pecorino, to serve (optional)
Shopping for the ingredients
For a successful dish, it is worth choosing your quality ingredients with care. You will find orecchiette in Italian delicatessens or in most larger supermarkets. Look out for fresh cime di rapa, as these offer the best flavour and texture. If you live somewhere this vegetable is hard to come by, other leafy greens make a perfectly good alternative.
Preparing the dish
Before you start cooking, gather and prepare all the ingredients. The cime di rapa should be washed and cut into small pieces, ready to go into the pan. The garlic can be thinly sliced or chopped, depending on your preference. It also helps to have the orecchiette on the boil already, so the whole process runs along smoothly.
Step-by-step instructions
- Bring a large pan of salted water to the boil and cook the orecchiette until al dente, about 8–10 minutes.
- Add the cime di rapa to the water for the final 3–4 minutes of the pasta’s cooking time.
- Heat a little olive oil in a frying pan and gently sauté the garlic until golden brown.
- Drain the cooked orecchiette and cime di rapa and tip them into the pan with the garlic.
- Season with salt, pepper and chilli flakes, then toss everything together well.
- Serve the dish hot with freshly grated parmesan or pecorino.
Gluten-free / lactose-free version
To make Orecchiette con le Cime di Rapa gluten-free, simply use one of the many gluten-free pastas now widely stocked in supermarkets. Take care to check that your other ingredients are gluten-free too. For a lactose-free version, reach for a vegan cheese or enjoy the dish entirely without cheese. These small adjustments mean anyone with an intolerance can savour the full flavour of this Italian speciality, much like a comforting bowl of Pasta e Ceci.
Tips for vegans and vegetarians
Orecchiette con le Cime di Rapa is easily adapted to suit vegans and vegetarians. For a vegan version, simply leave out the cheese or use a nut-based substitute. Vegetarians can enjoy the dish without a second thought, sticking to plant-based ingredients throughout. The flavours of the turnip tops and seasonings take centre stage, making the dish a genuine pleasure even without any animal products.
More tips and tricks
To get the very best from Orecchiette con le Cime di Rapa, you can stir in herbs such as basil or oregano. Experiment with the amount of chilli flakes to season the dish to your own taste. It is also wise not to overcook the pasta, so it keeps its pleasant bite. A little squeeze of lemon juice over the finished dish adds a lovely fresh note too.
Adapting the recipe to your taste
This recipe can be tailored completely to your own preferences. Feel free to add other vegetables such as courgette or broccoli for a bit more variety. For a heartier plate, small cubes of pancetta or sausage work beautifully — not unlike the rustic combination in Salsiccia e Friarielli. Vary the seasonings or try different cheeses to create the flavour that suits you best.
Ingredient substitutions
If you cannot find cime di rapa, there are plenty of excellent alternatives. Broccoli or spinach offer a similar taste and bring a wonderful colour to the plate. When orecchiette are not available, other pasta shapes that hold the vegetables and seasonings well will do the job nicely — the same flexibility you would bring to a simple Spaghetti Aglio e Olio. Be creative and let the variety of Italian cooking inspire you.
Drink pairing ideas
A light white wine such as a Pinot Grigio or a tempting Verdicchio pairs especially well with Orecchiette con le Cime di Rapa. Alternatively, a sparkling mineral water allows the flavours of the food to shine through beautifully. For a sociable gathering, a refreshing spritz makes a splendid choice. The right drink rounds off the whole culinary experience to perfection.
Serving and presentation ideas
Presentation is the key to a memorable dinner. Serve Orecchiette con le Cime di Rapa on a large plate or in a deep bowl to put the dish in the spotlight. Garnish with freshly grated parmesan, chopped herbs and a drizzle of olive oil for the perfect finishing touch. An attractive arrangement, with a few fresh tomatoes or olives alongside, adds a lovely final flourish — and pairs nicely with a starter of Burrata con Pomodorini.
A bit of history
The roots of Orecchiette con le Cime di Rapa reach back to medieval Italy. In Apulia, the little pasta shapes were traditionally formed by hand and remain a cornerstone of the regional kitchen. Cime di rapa is a vegetable typical of the area and has been used in Puglian cooking for generations. This dish reflects the simple yet warm-hearted eating habits of the Italian people and is regarded as a true emblem of cucina povera — the same humble spirit that runs through so much of Italian cuisine.
More recipe ideas
Summary: Orecchiette con le Cime di Rapa
Orecchiette con le Cime di Rapa is a simple yet wonderfully flavoursome dish that captures the rich variety of Italian cooking. The pairing of tender orecchiette with the slightly bitter notes of the cime di rapa creates a genuine taste sensation. It is perfect for anyone who wants to fall in love with the flavours of Italy. Try this recipe for yourself and let the delicious tradition of Apulia work its magic.
