Orecchiette with Turnip Tops
Ingredients:
- 400 g of fresh orecchiette
- 500 g of turnip tops
- 2 cloves of garlic
- 4 anchovy fillets in oil (optional)
- 50 ml of extra virgin olive oil
- Chili pepper (to taste)
- Salt, to taste
Procedure:
- Clean the turnip tops: Remove the toughest leaves and keep the tender ones and the florets. Wash thoroughly under running water.
- Cook the turnip tops: Bring a pot of salted water to the boil, add the turnip tops and cook for 5 minutes. In the same pot, add the orecchiette and cook according to the time indicated on the package.
- Prepare the dressing: In a large pan, heat the oil and fry the garlic with the chili pepper and anchovies until they dissolve.
- Combine pasta and vegetables: Drain the orecchiette with the turnip tops and transfer them directly to the pan with the sauce. Sauté for a few minutes to flavor.
- To serve: Plate hot and, if desired, add a drizzle of raw oil.
Cooking time: 10 min | Total time: 20 min
Kcal: 380 | Servings: 4
A simple and genuine dish that contains the authentic flavor of Puglia!