It is certainly one of the most typical dishes of Apulian gastronomy that he offers us today “Roberta's cooking with extra virgin olive oil” which whets our appetites every Sunday with a recipe to which it is matched each time with the most appropriate oil. And this time, since we're talking about celebrities Orecchiette with turnip tops, the reference extra virgin can only be the varietal excellence of Puglia, namely the Coratin, with its medium / intense fruitiness that immediately makes it perfectly characterizing. Here's how Roberta Ruggeri suggests preparing them.
difficulty: easy
Preparation: 20 min
Cooking time: 20 min
Serves: 4 Guests
Cost: Bass
Ingredients:
- 300 g of orecchiette
- 1 kg of turnip tops
- 4 anchovy fillets
- Coratina monovarietal extra virgin olive oil
- Chilli
- Garlic
- Sale
- And again Coratina monovarietal extra virgin olive oil – Medium/intense fruity
PREPARATION
Clean the turnip greens (selecting the best leaves and eliminating the hard parts); leaves and florets must be cut into pieces and dipped in a large pot (which can contain both turnip tops and orecchiette) in previously salted water and brought to a boil.
Initially pour the leaves and the tenderest part of the stems (the florets cook in less time). When the water boils again, 3-5 minutes after cooking the vegetables, add the orecchiette (they must cook together so that the pasta takes on the flavor of the sauce) which will cook in 8-10 minutes.
In the meantime, in a frying pan prepare the sauté with extra virgin olive oil, the garlic and the anchovy fillets, cook until the latter melt, add the chilli pepper.
Drain the pasta and tops and transfer them to the pan, sauté for a couple of minutes to add flavor and, with the heat off, add a generous drizzle of Coratina monovarietal extra virgin olive oil.
