Orecchiette with turnip greens
Mains

Orecchiette with turnip greens

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  1. Take 600 g turnip greens, discard the thick stems, and give them a good rinse.

  2. Fill a large pot with salted water and bring to boil. Add the turnip greens and cook for 5 minutes.

  3. Drizzle olive oil into a large pan and add 30 g breadcrumbs. Fry on medium until they turn a deep gold, then remove and set aside.

  4. Add more oil to the pan and this time put in 1 clove garlic (crushed), 1 chili pepper, and 2 anchovies. Stir with a wooden spoon until the anchovies break apart and dissolve, then remove the garlic and chili pepper and turn off the heat.

  5. Cook 200 g orecchiette in the pot together with the turnip greens. Mix them delicately every once in a while.

  6. Once cooked, drain the orecchiette and turnip greens and turn them into the pan with the fried anchovies. Sauté for a minute and salt to taste.

    Remember the anchovies are already quite salty.

  7. Sprinkle with the fried breadcrumbs and drizzle with olive oil before serving.