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Recipe Orecchiette With Turnip Tops


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S.G. Scuola Istituto di Cucina e Pasticceria
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Region: Lazio
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Recipe Orecchiette With Turnip Tops

Ingredients:

For the pasta: 1/2 kg of re-ground semolina, a pinch of salt, 2 tablespoons of oil, half a cup of warm water. Seasoning: Turnip greens, salt, oil, garlic, chilli, anchovies

Doses for: 5 persone realization time: 3 hours and 0 minutes

Recipe:

Let's start by preparing fresh pasta first. On a work surface we put the semolina, we make a fountain and we add a pinch of salt, about 2 tablespoons of oil and a bit of warm water. We begin to knead with your hands gradually adding the rest of the water. The dough should be smooth and homogeneous. We take a small piece of pasta at a time, covering the rest of the dough with a cloth. We spread the dough and roll it with your hands, creating a long, rounded strip of the thickness of a little finger. We take a knife and we cut a part of about a centimeter, we squeeze making a movement from the outside towards the inside (it is better to watch a video) and after with the thumb we push to the center in order to create a sort of dome. Once finished forming the orecchiette, let's put them to dry for a few hours after which they will be ready to be cooked. The dressing, on the other hand, should be prepared by carefully cleaning and washing the turnips under running water and cooking them in water that we have previously boiled. In a separate saucepan we put oil, garlic and chilli and for those who like them, you can also add anchovies. Let's brown it all. Meanwhile, throw the pasta in the water where there are turnips and cook. Drain, we pass the orecchiette with turnips into a very large baking dish and pour the sautéed + raw oil over it. Our first course is ready! Enjoy your meal!






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