Clean the turnip greens and separate the leaves from the stems.
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.
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Meanwhile, prepare the sauté by heating a little Traditional Olive Oil and then adding the chopped garlic.
Once the garlic is golden, turn off the heat and add the Anchovy Fillets to let them melt.
Add the stems and leaves to the pot with the orecchiette and finish cooking, stirring well: it will take about 4 minutes.
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.
Garnish with a few flakes of salted ricotta and a few pine nuts.
In the refrigerator for up to 2 days
Italia, Sardegna
