Orecchioni with turnip tops
Procedure
Ingredients · Servings 2
- 200 g Orecchioni
- 200 g Turnip tops
- Chili peppers
- Anchovy fillets
- Extra virgin olive oil
- Breadcrumbs
- Sale
- 1 clove garlic
Method · 20 min
- ✅In a small pan, add plenty of extra virgin olive oil, the garlic clove, the chili pepper, and the anchovy fillets and brown over low heat. ✅Meanwhile, the...
- ✅In a small pan, add plenty of extra virgin olive oil, the garlic clove, the chili pepper, and the anchovy fillets and brown over low heat. ✅Meanwhile, the...
- ✅In a small pan, add plenty of extra virgin olive oil, the garlic clove, the chili pepper, and the anchovy fillets and brown over low heat. ✅Meanwhile, the...
- ✅In a small pan, add plenty of extra virgin olive oil, the garlic clove, the chili pepper, and the anchovy fillets and brown over low heat. ✅Meanwhile, the...
- ✅In a small pan, add plenty of extra virgin olive oil, the garlic clove, the chili pepper, and the anchovy fillets and brown over low heat. ✅Meanwhile, the...
- ✅In a small pan, add plenty of extra virgin olive oil, the garlic clove, the chili pepper, and the anchovy fillets and brown over low heat. ✅Meanwhile, the...
- ✅In a small pan, add plenty of extra virgin olive oil, the garlic clove, the chili pepper, and the anchovy fillets and brown over low heat. ✅Meanwhile, the...
In a small pan, place plenty of extra virgin olive oil, the garlic clove, the chilli pepper and the anchovy fillets and brown over a low heat.
Meanwhile, summer the turnip tops and after a few minutes add the orecchiette.
Once the pasta is cooked, transfer it to a bowl and drizzle with oil, stirring everything together. Serve with toasted breadcrumbs and, of course,... ENJOY
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