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.