Orecchiette with turnip tops (3) (Orecchiette con Cime di Rape (3))

Thoroughly clean the cime di rapa, retaining only the tops and leaves small and tender.

Wash them several times, in order to eliminate any settlements of topsoil.

Meanwhile boil in a large pot of water for orecchiette, salty.

To a boil, add the orecchiette and stir quickly to prevent them from sticking to each other.

In a large skillet add the olive oil to medium flame you blast the garlic peeled and cut into pieces large enough, then lower the heat to low and add the anchovy fillet, washed and chopped and whole chilies.

Please add for 2 minutes and turn off the flame.

Halfway through cooking, add the orecchiette with turnip tops, which you put in the wash water, turn the flame to the fried and drained all the water the orecchiette with turnip.

Remove the garlic and chili and pour it into the Pan and sauté over high heat for 3 minutes.

Turn off the flame and complete as desired, a drizzle of Olive Oil Extra Virgin raw.

SUGGESTED WINE: A Rosato del Salento, or a Rosé of Castel Del Monte.