ORECCHIETTE WITH TURNIP TOPS

INGREDIENTS

• 1 kg Barilla Selezione Oro Chef Orecchiette
• 900 g Turnip tops cleaned
• 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.Take the outer leaves of the turnip tops, soak them in salted water, cool in a bowl with ice and water, and then dry them in a static oven at 70°C until completely dehydrated.
2. 2.In a wide, shallow skillet, create a sauté with three tablespoons of oil, thinly sliced garlic, chopped chili pepper, and anchovy fillets. Add three or four tablespoons of water. Remove the pan from the heat once the anchovies are dissolved.
3. 3.Meanwhile, in a large pot, bring water to a boil for the Apulian orecchiette pasta. Season the boiling water with a handful of coarse salt and add the pasta along with the cleaned turnip greens, ensuring to remove most of the leathery parts from the stem. A couple of minutes before draining the orecchiette, reheat the sauté.
4. 4.Drain the orecchiette, 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 a grind of fresh pepper, and garnish with the previously dehydrated leaves. Serve immediately.