Orecchiette with Turnip Tops (Orecchiette con Cime di Rape)
Instructions
Stir on pastry Board white flour and semolina, salt and knead, adding how much water it takes to obtain a mixture is smooth and rather consistent.
Take the pasta is shaped like a cylinder of 1.
5 cm in diameter.
Taken from this small small pieces, strips each of them on the work surface using the tip of a knife, then thumb tip one over, getting many small '' hats '' about -3 2.
5 cm in diameter.
Let dry orecchiette.
When to use them let them boil in a pot with boiling salted water along with turnip tops.
Put in the Bowl before the dough and later vegetables, which cooks faster.
Drain the orecchiette with vegetables, put them in a bowl and season with olive oil and plenty of freshly ground pepper.
Ingredients and dosing for 4 persons
- 400 g of turnip tops
- 1 glass of olive oil
- Salt
- Pepper
- For the dough:
- 200 g of white flour
- 100 g of durum wheat semolina
- Salt