This recipe from Puglia is easy to prepare and has a couple of variants depending on the area where it’s made.
Today we give you the classic, traditional recipe though everyone has their own version.
The best pasta to use is home made pasta, preferably “orecchiette”.
For the pasta you need half a kilo of semolina flour, luke warm water and a tea spoon of salt.
Then you need turnip tops with plenty of flower (the leaves don’t have as much flavour), some anchovies, garlic and extravirgin olive oil.
If making the pasta is time consuming or you don’t have the confidence, pasta from the supermarket is fine.
To make the pasta, check out the video of making orecchiette on Gustoblog.
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To prepare the sauce, you need to first boil the turnip tops together with the pasta.
On the side, fry the garlic, some chilli (optional) and a couple of chopped anchovies in the oil.
When ready, drain the past and mix through the oil and anchovies, cooking for a couple of minutes on high heat.
Then all you need to do is serve!
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