December 9 2020

Orecchiette pasta with turnip tops

Winter

A great traditional Italian dish with a unique flavor and low environmental impact.

Turnip tops is a vegetable a little like a mix between tenderstem broccoli and kale or spinach, which is frequently found in Mediterranean countries. Although hard to find in the UK, a green grocer may be able to help in the spring, or you can replace it with a similar dark leafy vegetable such as kale. Orecchiette pasta shapes look like little thumb prints – you can buy it in an Italian deli or higher-end supermarkets.

Recipe designed by Chef Simone Garelli of Felsinea Ristorazione for the Ducati canteen.


Serves four

  • Orecchiette Pasta – 320 g 
  • Fresh turnip tops (or similar e.g., kale) – 600 g
  • Half an onion
  • Extra virgin olive oil – 2 tbsp

    Additionally, if you like:

  • Garlic 1 clove
  • Chili to taste
  • Anchovies – 2 fillets


Nutritional information
Per serving: 363 Kcal


Environmental Impact

Per serving: 
249 grams CO2 equivalence - carbon footprint
236 litres - water footprint

This recipe’s environmental sustainability level is: Very High.

To remain environmentally sustainable at each meal, our advice is to keep within 1000 grams of CO2 equivalence (carbon footprint) and 1000 litres of virtual water (water footprint). Remember that animal proteins (meat, cheese, fish and eggs) have a greater impact than grains, beans, pulses and vegetables. Vegetable sides generally have a low environmental impact, equivalent to around 100 grams of CO2, including dressing.



Method

Start with the turnip tops, removing the outer leaves, rinse and then boil for a few minutes in plenty of salted water.

Chop up the half onion and sauté for a few minutes in a frying pan with the two tablespoon of extra virgin olive oil.

Roughly chop the turnip tops and add to the frying pan when the onion is golden.

Add a glass of water and cook until all the liquid has been absorbed.

In the meantime cook the orecchiette and, when they’re ready, drain and toss for a few minutes in the frying pan with the sauce.


The Chef’s Advice

If you like strong flavors add a clove of garlic to the onions together with a pinch of chili and a couple of anchovies

Nutritional Advice

Turnip tops are a cruciferous vegetable, also called brassica (like kale and cabbage). In addition to fibre and minerals they contain isothiocyanates, substances which give them a pungent aroma but also combat cancer. To conserve these, avoid cooking turnip tops for too long.

Environmental Advice

Eat vegetables, pulses, fresh fruit, dried fruit and whole grains.

Combining grains, vegetables and a drop of oil makes for tasty, high sustainability dishes made from plant-based ingredients whose environmental impact is low.
Orecchiette pasta with turnip tops

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