Ingredients
- 400 g Orecchiette pasta
- 400 g turnip greens
- 1 garlic clove
- 1 anchovy
- extra virgin olive oil to taste
- classic fine salt Cuor di Mare to taste
Method
- Cook the orecchiette in plenty of salted water.
- Meantime, sauté turnip greens with oil and garlic.
- Add fine iodised salt and one anchovy.
- Finish with half a glass of water until the turnip greens are fried.
- Drain orecchiette and sauté them in the pan with turnip greens.
