Orecchiette with turnip greens
Orecchiette con cime di rapa
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For 4 people: 2 cloves of garlic, olive oil, 2 kg of turnip greens, 400 g orecchiette, salt.
Separate the florets from the leaves, wash them, leave them to soak for a few minutes and allow to drip dry. Brown garlic in oil in a pan.
Aside from heat the water with the florets, when the water reaches a boil, add the orecchiette and a handful of coarse salt, cook, drain the florets with orecchiette (preferably al dente); pour the mixture into the pan and blow up the whole thing.
Serve immediately ... ... ... and Bon Appetit!
As an alternative to fried garlic in oil, add, once drained the pasta only raw olive oil, is great anyway.
(Thanks to Maristella)
- Ilaria -
- Marina -
