Orecchiette and turnips
by
29 recipes
Orecchiette with turnip greens
ingredients
servings
4
Orecchiette, pasta
300 oz
Rapiniorbroccoli rabe
500 oz
Extra virgin olive oil
2 spoons
Garlic
1 wedge
Anchovies in oil
1 fillet
first courses from Italy - Puglia
Orecchiette with turnip greens
Orecchiette with turnip greens
ready in
30 minutes
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with 
description
Apulian orecchiette with turnip greens
preparation
step 1
We remove the largest leaves, select the florets and the smallest and tender leaves. We help ourselves with a small knife and we make this kind of broccoli. We wash and dry them. Let's put it aside.
step 2
In the meantime, put a large pot of water on the fire and bring it to a boil. Meanwhile, in a saucepan, pour a little extra virgin olive oil and a clove of garlic cut in half.
step 3
In the pot of boiling water we put the salt and cook the turnip greens. The moment you put the vegetables in the water, it stops boiling. When it starts up again, the orecchiette are added.
step 4
So we have a turnip top cooking which when we go to creaming creates the creaminess to the pasta. If the pasta is fresh, 5 minutes will suffice.
step 5
Drain well leaving aside a little cooking water and put the pasta and drained tops in a bowl. At this point, sauté in the pan with the ectra virgin olive oil.
