Orecchiette con cime di rapa

One of our favorite pasta dishes from Bari

Orecchiette con cime di rapa

The orecchiette con Chim Di Rapa is handmade locally and the Rapa is grown on Terre Di San Vito, topped with our PURO Olive oil. Rapa is a green cruciferous vegetable; the edible parts are the leaves, buds, and stems. The buds somewhat resemble broccoli, but do not form a large head. Rapini is known for its slightly bitter taste and is particularly associated with Italian & Galician cuisine. The young leaves of these plants are either the same as or the South European equivalent of turnip tops or turnip greens. They have many spiked leaves that surround clusters of green buds that resemble small heads of broccoli. The flavour of rapini has been described as nutty, bitter, and pungent. The flavour is also reminiscent of mustard greens. Rapini is a source of vitamins A, C, and K, as well as potassium, calcium, and iron. The cultivated vegetable probably descends from a wild herb related to the turnip that grows in the Mediterranean region

“In heaven, after antipasti, the first course will be pasta.”

Steve Albini

This is one of the most typical pasta dishes from Puglia. It is prepared throughout the region, especially in the province of Bari, with different accompaniments; from turnip peaks such as broccoli to tomato sauce. The secret of this dish is in the precise cooking of vegetables with the pasta, the experience and knowledge of raw materials to get a perfect dish. I cook it traditionally, first making the Orecchiette from hard wheat semolina, cooking them in boiling water along with the rapeseed peaks to better absorb the aromas, stuffing them with a tasty flavor based on anchovies and perfumed with a clove of garlic.

It’s quick to prepare and very tasty. The Rapa are a typical southern vegetable, but in recent years they have spread throughout Italy. Rapa is considered a typical autumn and winter vegetable, but now many companies have thought it good to freeze them and therefore it is available all year round.



1 bunch of Rapa (or Broccoli if Rapa is not available in your region)
250 g orecchiette (best fresh)
6 tablespoons of our PURO extra virgin olive oil (increase according to taste)
1 clove of garlic
2 chillies
Salt and Pepper to taste


  1. First wash and clean the Rapa (Broccoli).
  2. Bring a saucepan of salted water to the boil, which will also serve to cook the pasta.
  3. When the water starts to boil put the Rapa in and leave to boil for 10 minutes.
  4. pour a tablespoon of vegetable oil into a large frying pan along with a clove of garlic and chili and fry them for a couple of minutes.
  5. When the Rapa/Broccoli is cooked, drain (retain the water from the Rapa to cook the Orecchiette) and pour into the frying pan where they will cook with the oil, garlic and chili
  6. Pour the Orecchiette into the saucepan containing the boiled water of the Rapa and cook for the time indicated in the package.
  7. When the Orecchiette is cooked, drain and pour into the frying pan with the Rapa and stir until all ingredients are mixed together
  8. Pour all ingredients into a large bowl and drizzel the PURO Olive Oil over the whole dish and serve


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