Complete oysters with broccoli, dried tomatoes and anchovies
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Orecchiette with turnip tops
ingredients
servings
4
Orecchiette, pasta
350 oz
Rapiniorbroccoli rabe
300 oz
Anchovies in oil
50 oz
Garlic
1 wedge
Chili pepper
to taste
Extra virgin olive oil
40 oz
Iodized salt
to taste
Pepper
to taste
first courses from Italy - Puglia
Orecchiette with turnip tops
Orecchiette with turnip tops
ready in
35 minutes
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with 
description
The ears are a typical pasta form of Puglia, recognized as a traditional agri-food product by the Ministry of Agriculture.
preparation
step 1
Peel the turnip greens, leaving little fleshy part of the stem.
step 2
In a wide shallow pan a fried, with three tablespoons dolio, garlic cut into thin slices, the pepper and the two anchovy fillets.
step 3
Add three, four tablespoons of water in order to dissolve the anchovies, then remove the pan from the fire.
step 4
Bring salted water to the boil, pour along the orecchiette with turnip tops.
step 5
A few minutes before draining the orecchiette heat lintingolo.
step 6
Drain the orecchiette with a fine mesh colander possibly, to retain all scraps of florets, pour the sauce and season evenly.
step 7
Flavored with freshly ground pepper.
