Orecchiette alle cime di rapa
How to make it at home: Orecchiette alle cime di rapa — ingredients, steps, safety tips.
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Time: About 45 minutes · Yield: 4 servings
Ingredients
- 400 g homemade orecchiette
- 1.5 kg cime di rapa (turnip tops)
- 4 salted anchovy fillets
- 2 garlic cloves
- Chilli
- Extra virgin olive oil
- Salt
Method
- Trim the turnip greens, keeping only the tender tops, and wash them carefully in cold water.
- Bring 5 litres of salted water to the boil, add the greens and, after a few minutes, the orecchiette.
- Drain the pasta and greens very al dente.
- Meanwhile heat the oil in a pan with the garlic and chilli.
- Add the anchovies, boned, chopped and crushed to a paste, then the orecchiette and greens.
- Toss well and serve at once, adding a little more oil if needed.
Tips
- This is the Accademia Italiana della Cucina recipe.
- If the greens are very tender, put the orecchiette in first and the turnip tops later so they do not fall apart.
Related topics
Sources
Servings: 4
Themes
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