Orecchiette Mit Turnip Top

(Orecchiette con cima di rapa) According to Angelo Aurora Clean and rinse the cima di rapa and divide it into roses and stems like broccoli. Put in enough bubbling boiling salted water form and blanch for about 2 min. With a slotted spoon, transfer to a colander and plunge into cold water with a few ice cubes.

Drain. Boil the water repeatedly and cook the orecchiette in it until al dente.

Saute cima di rapa with minced garlic and chili flakes in hot olive oil until just flat al dente. Drain orecchiette, add to cima di rapa form with finely chopped anchovy fillet and mix. Season with salt and freshly ground pepper to taste and serve on the spot.

(Collection Rolf Heyne)

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