| Orecchiette with turnip tops | |||||||||
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INGREDIENTS:
PREPARATION: Remove the stalks from the turnip tops and wash repeatedly under running water. Scrape the anchovies, wash quickly, dry and slice lengthwise. Place a pan with 4 litres of water on the heat. When the water reaches boiling point add salt to taste and then the chopped turnip tops. Cook for 5 minutes and then add the orecchiette. Continue cooking until the pasta is al dente. Meanwhile heat the oil in a large pan, add the sliced garlic and the chilli. Fry until the garlic is golden and then remove from the heat. Add the anchovies and crush them using a fork. When the pasta and the turnip tops are ready, drain them and place them in the pan with the sauté mixture. Sauté the pasta for a few minutes and serve hot. |
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