Difficulty

time

20'

ORECCHIETTE AND TURNIPS

Pasta and soups

INGREDIENTS:
- 320 g di orecchiette
- 1 kg of fresh turnips
- 3 fillets of anchovy
- 1 clove of garlic
- grated crumb
- Extra-virgin olive oil and salt
- Hot pepper as you like

PREPARATION:
Clean the turnips, leaving the tops and the most tender leaves, then wash and dry it. Put them in a pot with salty water and begin the cooking. Reached ebullition and add the orecchiette. In a pan, fry together with the oil, the crumb, the anchovies previously desalinated and the garlic.
When pasta will have reached cooking, drain and serve together with the fried seasoning.