Orecchiette with turnip tops

Instructions

1. 1

   To prepare the orecchiette, first pour the durum wheat semolina flour onto the work surface, form a fountain and add a pinch of salt to the flour. In the center, pour the water at room temperature

2. 2

   and begin to work with your fingers to incorporate the flour and then knead 5 until you obtain a smooth and elastic dough. It will take about ten minutes of processing. Give the dough a round shape and cover it with a cloth: it must rest at room temperature for about 15 minutes.

3. 3

   After the rest time, take a piece of dough, while you can leave the rest covered with the cloth. Work the piece taken into a stick about 1 cm thick (7-

4. 4

   ). Using a pasta cutter, cut small pieces of about 1 cm.

5. 5

   With the help of a knife with a smooth blade, form small shells by dragging each piece towards you on the work surface. Then rotate the shell on itself. Continue until you have finished all the dough and you will have made your Apulian orecchiette.

6. 6

   For the turnip tops: start by cleaning them by removing the outer leaves and taking with a knife (or with your hands) only the inner leaves and the flower. Once ready, rinse them, then drain them, dry them well and set aside. In the meantime, put a large pot with plenty of water on the fire, salted to taste, which will be used to boil the turnip tops.

7. 7

   In a large pan, pour half of the oil and add the breadcrumbs, mix with a spoon and let it toast over medium heat, until it is golden brown, then set aside. As soon as the water has reached boiling point, boil the turnip tops cleaned previously: they must cook for about 5 minutes.

8. 8

   In the meantime, you can dedicate yourself to the soffritto: in a pan, pour the remaining oil, a clove of garlic crushed in its skin and the anchovy fillets drained from the preserving oil. Mix with a wooden spoon to melt the anchovies in the pan; it will only take a few minutes to flavor the soffritto and when it is ready, you can remove the garlic then turn off the heat.

9. 9

   After 5 minutes of cooking the turnip tops, add the orecchiette in the same pot and cook for another 5 minutes. Mix gently, then drain the orecchiette and the turnip tops directly into the pan with the soffritto.

10. 10

    Sauté briefly and season with a pinch of salt; once ready, turn off the heat and plate your orecchiette with turnip tops, adding at the end a drizzle of raw oil and the toasted breadcrumbs.