Ingredients
- 320 g fresh Tuscan pici type pasta
- 250 g fresh spicy sausage
- 200 g clean turnip greens
- 140 g clean catalonia (green part)
- 80 g grated Tuscan pecorino
- 1 small carrot
- 1 celery stalk
- garlic
- smoked paprika
- extra virgin olive oil
- salt
Peel carrot and celery and mince them with a knife. Brown them for 2 minutes in a pan with 2 tablespoons of oil and 1 clove of garlic crushed with the peel, which you will eliminate at the end of cooking.
Cut the sausage into chunks, without eliminating the casing: in this way the pulp will remain in small pieces and will not crumble during cooking. Add it to the pan with the sauté and cook for 4-5 minutes.
Bring in the meantime, boil plenty of water in a saucepan. Add salt and dip the pici and turnip greens and the chopped catalunya. Cook for 7-8 minutes, then drain pasta and vegetables, keeping a little cooking water.
transfer them in the pan with the sausage and sauté them over high heat, adding half the pecorino cheese and a little cooking water.
serve the pici completing with a pinch of paprika and the rest of the pecorino.
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