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Orecchiette with turnip tops

INGREDIENTS FOR 4 PEOPLE

- turnip greens 1 kg
- fresh orecchiette 320 g
- extra virgin olive oil
- anchovies in oil: about 8 filletsi
- fine salt to taste
- 1 clove of garlic
- breadcrumbs to taste

METHOD

THE CIME DI RAPA

To make the orecchiette with turnip greens, start cleaning the vegetables after boiling a large pot of water, after which clean them, to obtain only the tops and leaves.

THE CONDIMENT

In a non-stick pan heat the oil and then add the breadcrumbs. Let it brown well and once ready, set it aside. Prepare the rest of the sauce in another pan. Clean the garlic and brown it in extra virgin olive oil: after that add the anchovy fillets and mix well to melt them.ere.

THE PASTA

Once the water boils, throw the turnip greens and cook them, adding the salt. Also add the orecchiette to cook everything for 5-6 minutes. Drain the orecchiette and turnip greens well, keeping a little cooking water aside.e.

Remove the garlic from the anchovy dressing and add the orecchiette. Sauté them well, adding the cooking water if necessary. Add the previously toasted breadcrumbs, keeping some aside for flattening: now you can serve yourtue orecchiette with turnip tops.

Please note: you can add a sprinkling of chilli pepper if you like.

ORECCHIETTE WITH TURNIP TOP: STORAGE

Bring this freshly prepared first course to the table and serve it immediately, you can keep it for a maximum of one day in the refrigerator in a well-sealed container.

Language
Italian
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