One of the most representative dishes of the Apulian culinary tradition.
Serves 4 people
- 400g Orecchiette (pasta)
- 500g Cime di Rapa
- 5 spoons of a good Extra Virgin Olive Oil
- Salt to taste
- 3 garlic cloves
- 5 fillets of anchovies
- Chilli pepper
Boil some water in a pot, large enough to contain pasta and turnip tops. In the meantime, wash the Cime di Rapa selecting the top and dividing the larger ones with a knife.
Once the water is boiling, dips the turnip tops and Orecchiette togheter, add salt and cook for the time indicated on the Orecchiette pack.
Brown the garlic with extra virgin olive oil in a large pan and then add the anchovies (already diveded in small pieces) making them almost melt.
Once the Orecchiette are ready, drain them together with cime di rapa and add them to the pan with garlic and anchovies. Sauté over high heat and add some chilli pepper.
Buon Appetito 😉