Recipe Cavatelli Alle Cime Di Rapa

Making Cavatelli – Viaggiatore CC BY-SA 3.0


1 ¾ lb cavatelli
3 ½ lb turnip tops
2 tablespoons dried breadcrumbs
1 chili pepper
2 garlic cloves
12 tablespoons extra virgin olive oil

How to make Cavatelli alle cime di rapa:

Clean and wash turnip tops very well, cut them into small pieces. Boil them in abundant saltwater and then drain but remember to preserve their cooking water. In fact, you have to cook your pasta in this water until al dente.

While the pasta is cooking, pour olive oil, garlic cloves, and chili pepper into a non-stick frying pan. Let them fry lightly for few minutes over medium heat, and then add dried breadcrumbs. Let all the ingredients fry lightly for 1-2 minutes, remove chili pepper and switch off the heat.

Drain pasta and pour into the pan together with turnip tops; season to taste with salt and cook over a fierce heat for few minutes, stirring. Serve the cavatelli alle Cime di Rapa at once.

Serves 6

Regional recipe of Basilicata.

Enrico Massetti was born in Milan, Italy.
Now he lives in Washington, DC, USA.
Still, he regularly visits his hometown
and enjoys going around all the places in his home country
especially those he can reach by public transportation.

Enrico loves writing guide books on travel in Italy
to help his friends that go to Italy to visit
and enjoy his old home country.
He also publishes books on the Argentine tango dance.

You can reach Enrico at