ORECCHIETTE WITH TURNIP TOPS
Procedure
- 80 g durum wheat flour
- 44 ml Water
- Turnip tops
- Dried tomatoes
- Oil
- Bottarga (for the #vegan version use powdered seaweed)
- Breadcrumbs
- Garlic
- First, clean the turnip tops by taking the florets and the most tender part of the leaves, then wash them, dry them and put them to stew in a pan...
- First, clean the turnip tops by taking the florets and the most tender part of the leaves, then wash them, dry them and put them to stew in a pan...
- First, clean the turnip tops by taking the florets and the most tender part of the leaves, then wash them, dry them and put them to stew in a pan...
- First, clean the turnip tops by taking the florets and the most tender part of the leaves, then wash them, dry them and put them to stew in a pan...
- First, clean the turnip tops by taking the florets and the most tender part of the leaves, then wash them, dry them and put them to stew in a pan...
- First, clean the turnip tops by taking the florets and the most tender part of the leaves, then wash them, dry them and put them to stew in a pan...
While the vegetables are cooking, knead the flour with the water until it forms a soft and elastic dough, then leave it to rest covered with cling film for a few minutes.
Once the broccoli is cooked, turn off the heat, add the oil and the bottarga (or powdered seaweed or chopped anchovies) and mix well, then leave to rest covered with the lid.
Take the dough and make some small loaves, then cut them into gnocchi and then shape them into orecchiette.
Bring the water to a boil, add the orecchiette, bring to a boil again, cook for 2 minutes, then drain and toss the orecchiette in the pan with the turnip tops.
Toast the breadcrumbs for a few seconds so they don't burn and serve by sprinkling the surface of each plate with the toasted breadcrumbs
