Italian Orecchiette with turnip tops recipe
Emblem of the cuisine of Puglia, the orecchiette are seasoned in various ways. In addition to classic turnip greens, also go well with rabbit sauce and tomato sauce with ricotta .
Ingredients for 4 people:
400 g fresh orecchiette ,
1.5 kg turnip greens
4 anchovies ( salted fillets )
2 cloves garlic,
1 red chili pepper ,
extra virgin olive oil ,
Peel the turnips carefully , pulling the florets just tender, gently wash them in cold water and sgrondatele . Bring plenty of water to a boil in a pot , add salt , soak the turnip greens , and soon after , the orecchiette .
Meanwhile, heat a large frying pan 5 tablespoons of oil along with the garlic cloves , peeled and crushed red pepper , saute everything well , then add the anchovies , the private storage rooms and cut into small pieces, mash them lightly to loosen the sauce. Drain orecchiette and turnip greens when the pasta is al dente , pour both into the pan with the sauce , sauté briefly over high heat and serve immediately , adding a little oil if necessary . Follow me on Pinterest!
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