Casarecce with Turnip Leaves and Burrata

#Casarecche with Turnip Tops and Burrata Photo Ian Noel Pace

#Casarecche with Turnip Tops and Burrata
Photo Ian Noel Pace

I met Michele Palazzo last week and we spoke about traditional recipes of Puglia. He certainly inspired me to try out some new dishes and here is the first of many to come.

We do not use the leaves of turnips (kohl rabi) here. They are simply discarded or used to feed domestic rabbits. And out of these scraps we made a most delicious pasta.

You will need:

500g Pasta, traditionally in Puglia you would use Oriechette, I used Casareccge. I love the way they hold their shape when cooked
leaves of 2 kohlrabi stems removed
6 cloves garlic
1/2 onion finely chopped
6 fillets of anchovy
3 tablespoons freshly grated pecorino
a pinch of chili flakes and if you do not like chili leave out or use sweet paprika
1 tablespoon fresh breadrumbs
4 pan roasted walnuts, chopped
3 tablespoons olive oil
1 fresh burrata

Nearly ready, an inspiration from #Puglia Photo Ian Noel Pace

Nearly ready, an inspiration from #Puglia
Photo Ian Noel Pace

Cook the pasta following instructions on the packet.
For the sauce, saute the onion and minced garlic in a tablespoon of olive oil on low to moderate heat. Add the chopped up turnip tops and anchovies. Add half a glass of white wine and half a glass of water. Turn down the heat and simmer for 20 minutes. Add the chili flakes or sweet paprika, stir and season with salt and pepper if desired.

Drain the pasta well. Add the sauce and stir gently until it is covers the pasta consistently. Serve and top with fresh breadcrumbs, grated pecorino cheese and walnuts and half a burratina per person.

Amazing flavors

I use Pasta Rummo, fresh vegetables by Big Fresh, spices by Schwartz, cheeses at Experia The Deli, olive oil by Costa D’Oro, nuts by Good Earth and of course Burrata by Murghella.