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Orecchiette with turnip tops and bacon
ingredients
servings
4
Orecchiette, pasta
320 oz
Garlic
1 wedge
Pancetta
200 oz
Salt
to taste
Pepper
to taste
Extra virgin olive oil
to taste
Rapiniorbroccoli rabe
1 oz
first courses from Italy - Puglia
Orecchiette with turnip tops and bacon
Orecchiette with turnip tops and bacon
ready in
25 minutes
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with 
description
As is known, the Orecchiette with turnip tops are a typical dish of Apulian cuisine. There are many variations both local and family and, although the best known is that with anchovies, even the others can be just as tasty and appetizing. For this reason ... I propose the Orecchiette with turnip greens and bacon!
preparation
step 1
Peel the turnip tops, removing the large leaves and leaving the tops and some tender leaves.
step 2
Put a pot with plenty of salted water on the stove and, when boiling, dip in the turnip tops.
step 3
When they have reached the preferred consistency, drain them with a skimmer and keep aside the cooking water which will then serve to cook the pasta.
step 4
Meanwhile, heat the oil in a pan and brown the garlic clove, pancetta and chilli pepper. As soon as the garlic begins to brown, immediately turn off the heat.
step 5
Bring the water to a boil and cook the orecchiette al dente. Drain well, sauté in a pan with the vegetables and oil prepared before. If necessary, add more extra virgin olive oil, then sprinkle with pepper and serve.
step 6
Drain them well, toss them in a pan with the prepared vegetables and oil. If necessary, add more extra virgin olive oil, then sprinkle with pepper and serve.
