Recipe Orecchiette With Turnip Tops

Ingredients:

1 kilo of turnip greens, 50 grams of breadcrumbs, salt to taste, 1 clove of garlic, 3 anchovy fillets in oil, 30 grams of extra virgin olive oil, 300 grams of fresh orecchiette.

Doses for: 3 persone realization time: 45 minutes

Recipe:

To prepare the orecchiette, let's start with turnip tops: we clean them by removing the outer leaves and taking only the inner leaves and the flower with a small knife and set them aside in a bowl. Then we take a large pan, pour half the oil and add the breadcrumbs, mix continuously with a marisa and let it brown over medium heat until it is golden brown, then let's put it aside. At this point we can boil the turnip tops cleaned and washed before, they should cook for about 5 minutes. In the meantime we can dedicate ourselves to preparing the sauté: in a skillet over medium heat we pour the remaining oil, a clove of crushed garlic in a shirt and the anchovy fillets. Mix with a wooden scoop to melt the anchovies in the pan. After 5 minutes of cooking the tops, add the orecchiette in the same pot and cook everything for another 5 minutes. At this point we can remove the garlic from the sauté and then drain the orecchiette and turnip greens directly in the pan with the sauce. Gently mix everything and add a pinch of salt; once ready, turn off the heat and add the orecchiette again, adding a drizzle of raw oil and the toasted breadcrumbs!

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