Orecchiette are typical of Puglia, and can be prepared with many vegetables
Ingredients: 350 g of orecchiette, 350 g of turnip greens
3 fresh hot peppers, garlic, basil
extra virgin olive oil
q.b salt, anchovies,
Boil water for pasta with turnip greens, cut the peppers. Brown the garlic soulless with peppers in a few tablespoons of hot oil and anchovies, drain the broccoli and jump along with the other ingredients. Meanwhile cook the orecchiette in the cooking of turnip greens.
When cooked, skip this by adding a generous handful of pecorino or grana padano
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