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 ,
salt
Preparation
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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