4

share on

Orecchiette with turnip tops

ingredients

servings

4

Roman pecorino cheese

20 oz

Iodized salt

to taste

Cherry tomatoes

100 oz

Garlic

1 wedge

Anchovies

2 fillets

Rapiniorbroccoli rabe

300 oz

Orecchiette, pasta

400 oz

first courses from Italy - Puglia

Orecchiette with turnip tops

Orecchiette with turnip tops

with gluten with fish with lactose

ready in

30 minutes

difficulty

daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Orecchiette with turnip tops

A typical first course of the Apulian cuisine poor, light, healthy and tasty

Orecchiette with turnip tops step 1

step 1

Treating turnip greens cutting hard stems and keeping only the tender part, wash the tomatoes. In a wide skillet prepare oil, garlic, anchovies and chilli

Orecchiette with turnip tops step 2

step 2

Boil the pasta water, add salt and add the turnip tops

Orecchiette with turnip tops step 3

step 3

When the water bubbles lift the turnip greens, drain and put to cook the pasta

Orecchiette with turnip tops step 4

step 4

Turn on the gas and dissolve the anchovies. Raise when garlic is lightly browned

Orecchiette with turnip tops step 5

step 5

Roughly cut turnip greens and diced tomatoes

Orecchiette with turnip tops step 6

step 6

Add the fried tomatoes and turnip greens, and go over for a few minutes

Orecchiette with turnip tops step 7

step 7

Drain the pasta al dente in the sauce and finish cooking

Orecchiette with turnip tops step 8

step 8

Add grated Parmesan or Romano cheese and serve hot

Loading pic