MEZZE MANICHE WITH TURNIP TOP

INGREDIENTS

• 1 kg Barilla Classica Mezze Maniche
• 900 g Turnip top peeled
• 40 g Extra Virgin Olive Oil
• 8 pieces Filet of anchovies in oil
• 2 Garlic cloves
• 1 Dried Chili
• Fresh ground black pepper
• Sea salt to taste

PREPARATION

1. 1.In a wide and shallow frying pan, create the soffritto by combining three tablespoons of olive oil with sliced garlic, chopped chili, and anchovy fillets. Add three or four tablespoons of water to the mixture. Once the anchovies have melted, remove the pan from the heat.
2. 2.Meanwhile, in a large pot, bring water to a boil for the Mezze Maniche pasta. Season the boiling water with a handful of sea salt and add the pasta and cleaned turnip tops, ensuring to remove most of the leathery parts from the stem. A couple of minutes before draining the Mezze Maniche, reheat the soffritto.
3. 3.Drain the Mezze Maniche and turnip tops, preferably using a fine-mesh colander to retain all the remnants of the florets. Transfer them to the pan with the anchovy-based sauce and stir thoroughly. Add a tablespoon of oil, season with freshly ground pepper, and serve immediately.