Orecchiette 86/b with Turnip Tops

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First courses

Prep. time

45 Min.
Skills

easy

Ingredients for people

Turnip Tops

Made with

Fresh Pasta and Ready-Made Pastry

Orecchiette

Step 1

First clean the turnip greens: remove the loose leaves and the hard, fibrous stems, just keep the tender greens; take the buds, detach them from the stems, remove the outer part and cut the tender, white part into pieces. Now you have separated the leaves from the buds.

Step 2

Place the leaves in a large saucepan with plenty of salted water and leave to cook until tender. Add the Divella Orecchiette 86/b and leave to cook for about 8 minutes more. In the meantime, prepare the oil and chopped garlic, and sauté until the garlic is brown over low heat. Add the anchovies if you wish (optional).

Step 3

Add the buds to boiling Orecchiette and leaves, and cook for 3-4 additional minutes. Then drain and add the pasta with turnip tops to the sauté. Simmer for a few minutes with some cooking water.

Step 4

Turn the heat off, add chilli powder to taste and serve hot.

Enjoy your meal!