SAFFRON ORECCHIETTE WITH TURNIP TOPS
Procedure
- Warm water
- Sale
- 1 teaspoon extra virgin olive oil
- 200 g durum wheat flour
- Extra virgin olive oil
- 1 clove garlic
- Chili peppers
- 400 g Turnip tops
- On certain gray days, I like to bring sunshine to the table with these yellow, saffron-scented orecchiette. For the sauce, I chose...
- On certain gray days, I like to bring sunshine to the table with these yellow, saffron-scented orecchiette. For the sauce, I chose...
Prepare the orecchiette: Add hot water to a small coffee cup and dissolve the saffron in it. Pour the flour onto a pastry board, add a pinch of salt, a little oil, and the water with the dissolved saffron. Mix, adding the water a little at a time until the dough is smooth, then shape into cylinders. Using a knife, cut off a small portion and shape the orecchiette. Prepare the sauce: Clean the turnip tops, removing the toughest and most damaged leaves.
In a large pot, bring lightly salted water to a boil. When it begins to boil, add the turnip greens and cook for about 5-10 minutes. Meanwhile, heat a pan with a drizzle of oil, a clove of garlic, chili pepper, and anchovy. Using a slotted spoon, remove the turnip greens and return them to the pan with the oil. Add the pasta to the same pan where the turnip greens were cooked and continue cooking. In another pan, toast the breadcrumbs with a drizzle of oil and set aside. When the pasta is cooked to your desired consistency, drain and return it to the pan with the turnip greens. Serve with the toasted breadcrumbs on top.
