The orecchiette with turnip greens are a fantastic first course of the Apulian tradition, let's prepare them together
Ingredients FOR EARS
- 300 g re-milled durum wheat semolina
- salt
Ingredients FOR THE DRESSING
- 1 kg turnip greens
- 4 anchovy fillets in oil
- 1 cloves of garlic
- 1 chilli pepper
- salt
- extra virgin olive oil
FOR EARS
Knead the semolina with 150 g of warm water and a pinch of salt until a firm and smooth dough is obtained. Cover it with a towel and let it rest for 30 minutes.
disconnect small portions of dough from the dough and roll them on a pastry board to obtain loaves; cut them into small dumplings and, using the flat edge of a knife, "drag" them, then turn them over on the thumb to obtain the orecchiette.
FOR THE DRESSING
Peel turnip greens keeping only the most tender part. Wash them.
Tuffatele in abundant salted boiling water. After 2 minutes add the orecchiette; when they are still very al dente, drain everything.
Heat in a pan 4 tablespoons of oil with 1 clove of peeled and crushed garlic, the hot pepper cut lengthwise and the anchovies. When they are undone, remove the garlic and pour the orecchiette with the turnip greens into the pan. Stir and serve.
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