Oil, chili pepper and a touch of garlic: in the traditional recipe for turnip tops Apulian style there are a few simple and indispensable ingredients. In this jar you will find them all: just open, heat a few minutes in a pan and the sauce for your orecchiette is ready. A deliciousness that will conquer even on toasted bread.
Our turnip tops in the Apulian style are a native variety from the Galatina area, in Salento. We grow them starting in October and harvest them from February to March. The harvest is staggered: we return to the same plant several times to choose the most tender and green tops, which we then blanch and jar in oil, without artificial preservatives. We do everything by hand, as we learned in our grandmothers' kitchens.
