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Recipe by Emporion
A tasty reinterpretation of a great classic of Italian regional cuisine
Step 1 of 7: Clean the turnip greens and separate the leaves from the stems.
Step 2 of 7: In a large pot with plenty of salted water, when the water starts to boil, cook the leaves and the orecchiette for about 10 minutes.
Step 3 of 7: Meanwhile, prepare the sauté by heating a little Traditional Olive Oil and then adding the chopped garlic.
Step 4 of 7: Once the garlic is golden, turn off the heat and add the Anchovy Fillets to let them melt.
Step 5 of 7: Add the stems and leaves to the pot with the orecchiette and finish cooking, stirring well: it will take about 4 minutes.
Step 6 of 7: Once the orecchiette with turnip greens are cooked, drain them and season them directly in the pan with the sauté, adding a little chili pepper.
Step 7 of 7: Garnish with a few flakes of salted ricotta and a few pine nuts.
In summary: Not suitable for vegans · Contains lactose · Nickel to be checked · Allergens detected: Milk and dairy products
In gray: not detectedDetected
Calculated based on the recipe ingredients: it does not take traces or the composition of the products you use into account. Automatic analysis, limited to certain aspects: it may contain errors, so always check the label.
