This is one of the most typical dishes in Apulia, especially around the city of Bari. The secret of this dish is the cooking of the pasta together with the vegetables. If the orecchiette are homemade, of course, it is the best of the best.
Time of preparation
about 25 minutes
What did I use
two pans, 1 large pot, a wooden spoon, a colander
Ingredients
Turnip greens: 1 kg
Anchovies, in oil: 3
Orecchiette: 300 gr
Ground bread: 50 gr
Garlic: 1 slice
Extra virgin olive oil: 30 gr
salt as required
How did I do
I cleaned the turnip greens taking off the external leaves to keep only the internal ones and the flower. I washed them, dried them and keep aside.
In the meanwhile I put on the fire the large pot with plenty of water, salted.
In the large pan I put half of the oil and I added the ground bread when it was hot, I mixed it and I let it brown well. I put aside.
When the water started to boil I cooked the turnip greens for 5 minutes.
In the meantime I prepared the sautèed: in the other pan I poured the remaining oil, the garlic, pressed, and the dried anchovies fillets. I mixed well to melt the anchovies. I turned off the fire.
I added in the same pot where I was cooking the vegetables also the orecchiette and I cooked all together for 5 minutes more.
I mixed slowly then I dried the vegetables with the pasta and I poured them in the pan with the sautèed. I let it cook for a pair of minutes at high heat then I added a pinch of salt, I served them in the plates and I added the bread and a little fresh oil.
Buon appetito!
