Doses required for four people: 500 g of orecchiette , 500 g of turnip tops, 50 g of salted anchovies, 2 tablespoons of extra-virgin fruity olive oil “intense” Logoluso, 1 clove of garlic, 1 teaspoon of salt .
Fry the Extra Virgin Olive Oil, garlic and salted anchovies in the pan.
When they are golden, let it cool. Clean the turnip greens, wash them and cut them into small clumps. Boil some water with salt and add the turnip tops for about 25 minutes, then add the orecchiette and cook for about another 8 minutes. Drain the pasta together with the tops and place them in the frying pan, stirring everything. Serve at the table.
