Orecchiette with Turnip Greens
Ingredients
500 g of turnip greens
250-300 g of orecchiette
(home-made orecchiette with semolina flour, if possible)
Extra virgin olive oil
2 garlic cloves
1 hot red pepper
Bread crumbs
Salt
Preparation
Clean the turnip greens. Discard hard leaves. Wash and cook them in salted boiling water. Halfway through, add the pasta and cook until al dente. Drain thoroughly. In the meantime, in a pan sauté the coarsely chopped garlic, the chopped hot red pepper and the bread crumbs for a few minutes. Pour the
sauce over the pasta. Toss very well and serve. Variation: In a pan, heat olive oil and add chopped anchovies fillets. Cook for a few minutes. Add to bread crumb sauce and mix well.