Orecchiette with turnip tops
Our recipe smells
of Mediterranean and genuine flavors, to be enjoyed with the exclusive
freshness of our fine Valdobbiadene Prosecco Superiore DOCG Rive di Santo
Stefano.
Ingredients
for 4 people
350 gr. of
orecchiette
600 gr. of
turnip tops
50 gr. of
breadcrumbs
4 fillets
of anchovies in oil
1 clove of
garlic
Chili
pepper to taste
Salt to
taste
Extra-virgin olive oil to taste
RECIPE
Carefully
clean the turnip tops, keeping only the inner part and flowers: bring plenty of
salted water to a boil. Meanwhile, cook the breadcrumbs in a frying pan until
golden brown and then set aside.
Put the
turnip tops in the boiling water and cook for 5 minutes, then add the
orecchiette: if you use dried orecchiette, the cooking time is about 12
minutes. While the orecchiette is cooking, melt the anchovy fillets in a frying
pan, adding the garlic finely chopped and if desired a little chili pepper.
Drain the
orecchiette with turnip tops and season with extra virgin olive oil, the
anchovy mixture and toasted breadcrumbs. Serve your dish hot, paired with a
glass of Valdobbiadene Prosecco Superiore DOCG Rive di Santo Stefano.
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