For a lunch with friends, I decided to prepare a combo of Apulian first dishes: “orecchiette con le cime di rapa” (orecchiette is a typical south italian type of pasta, cime di rapa are turnip greens) and “spaghetti alla San Giuannin”. Super tasty, easy to prepare and with few ingredients for a sure result.
Time of preparation
30 minutes + 30 minutes
Servings
4
What did I use
a large pot x 2, a large non-stick pan x 2, a wooden spoon x 2
Ingredients
For the o”recchiette con le cime di rapa”:
150 gr of orecchiette
1/2 kg of turnip greens
2 anchovy fillets
3 spoons of extra virgin olive oil
chili pepper to taste
garlic to taste
salt to taste
For the “spaghetti alla San Giuannin”:
200 gr of spaghetti
250 gr of cherry tomatoes
1 slice of garlic
3 spoons of extra virgin olive oil
dry chili pepper
1 teaspoon of capers
1 spoon of black olives
2 achovy fillets
salt to taste
How did I do
For the “orecchiette alla cima di rapa”:
I washed the turnip greens.
I let them boil for few minutes in plenty of salted water. I added the orecchiette and cooked.
In the meanwhile, in the non-stick pot, I made a sautéed with oil, garlic and achovy fillets. I cooked until the fillets melted and I added chili pepper.
When the orecchiette were cooked, I dried them and put them with the green turnips in the pan and I cooked everything at high fire for few minutes.
For the “spaghetti alla San Giuannin”:
I made a sautéed with garlic and chili pepper in the pan with some oil.
I added the achovy fillets, then the cherry tomatoes cut in two: I pressed them with a fork and I let them cook at slow fire for about 15 minutes.
In the meanwhile, I cooked the spaghetti in plenty of water.
I added to the sauce some cooking water and I added capers and olives.
I dried the spaghetti and cooked them in the sauce for few minutes.
I served hot.
Buon appetito!
