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Orecchiette with turnip tops

ingredients

servings

4

Orecchiette, pasta

300 oz

Rapiniorbroccoli rabe

800 oz

Garlic

2 wedges

Anchovies

4 fillets

Chili pepper

to taste

Extra virgin olive oil

to taste

Iodized salt

to taste

first courses from Italy - Puglia

Orecchiette with turnip tops

Orecchiette with turnip tops

with gluten with fish source of C vitamins

ready in

25 minutes

difficulty

daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Orecchiette with turnip tops

One of the most representative dishes of Puglia, especially the province of Bari, are the orecchiette with turnip tops! An aromatic dish, easy to prepare but tasty! #cucinapugliese

Orecchiette with turnip tops step 1

step 1

Peel the leaflets of the turnip greens, then wash them thoroughly, remove the hardest parts (stems) and cut into small pieces with a ceramic knife or with hands.

Orecchiette with turnip tops step 2

step 2

Meanwhile, pour plenty of water in a saucepan, then bring to a boil and add salt to taste.

Orecchiette with turnip tops step 3

step 3

Add the turnip greens and, once you have taken even boil the orecchiette.

Orecchiette with turnip tops step 4

step 4

As long as the turnip tops and orecchiette you cook, prepare a large skillet sauté with olive oil, the garlic, chilli and anchovies.

Orecchiette with turnip tops step 5

step 5

Cook until questultime not have melted in the pan.

Orecchiette with turnip tops step 6

step 6

When the orecchiette are cooked, drain well and tuffatele the pan of fried. Make the jump for a few minutes and serve hot.

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