Today I am making orecchiette with cime di rapa, a typical dish from Puglia …

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Today I walked to the market in brilliant sunshine and came back with bags of fruit and vegetables, chosen in the moment because they looked good.. Particularly tempting were the vividly green cime di rape, or turnip tops – tell a Pugliese that in England we eat the turnips themselves, as I did when I first arrived, and it confirms their belief that all ‘stranieri’ are just that, strange. In fact although related to turnips, cime di rapa, also known as broccoli rabe, are something different. Either way, today I am making orecchiette, the typical pasta pugliese, shaped apparently like ‘little ears’ with cime di rape.. Continue reading