Up, Close & Personal: Masseria Chefs and Their Favorite Dishes

Here’s a new episode of our own private cooking school: Masseria chefs are presenting their favorite dishes, each one with a special twist. Here’s Donato, main chef at Masseria Torre Coccaro who made up his own version of a very traditional puglia dish (ingredients for 4 people):

Orecchiette with Turnip Tops

250 g orecchiette
1 bunch of fresh turnip tops
1 clove of garlic
2 cloves of red pepper
6 anchovy fillets in oil
olive oil

Wash and clean the turnip tops leaves selecting the most beautiful and green. Fill a wide pot with water. Boil the water, add in the salt and put inside the orecchiette and turnip tops. Cook the two ingredients together. Meanwhile, in a large frying pan put a little oil, a clove of garlic and the anchovies: Cook the sauce until the anchovies are dissolved then add two cloves of hot pepper. When the pasta is cooked, take a slotted spoon and transfer the pasta and turnip tops in the frying pan. Sauté all the ingredients together for a few minutes.