(Bari-style orecchiette, or strascenate, with turnip tops - Authentic Italian recipes)
- 1 kg (2.2 lb) turnip tops
- 280 g (10 oz) "orecchiette" (short pasta from Apulia region)
- 5 anchovy fillets
- 75 g (2 1/2 oz) grated Pecorino (ewe's milk cheese)
- 5 tablespoons olive oil
- Salt
- Freshly ground black pepper
- Time:
preparation: 20 minutes
cooking: 20 minutes - Difficulty:
easy recipe - Nutrition Facts (amount per serving):
Calories: 467 (kCal) 23 % GDA - 1953 (kJ)
Protein: 17.2 (g) 34 % GDA
Total fat: 19.5 (g) 27 % GDA
Total carbohydrate: 59.4 (g) 22 % GDA
Sugars: 6.9 (g) 7 % GDA
Mediterranean pasta with vegetables and anchovies.
Clean the turnip tops removing a part of the stalk. Wash them under running water and cut them in chunks.
Cook the "orecchiette" in plenty of salted water together with the turnip tops; drain everything "al dente". Meanwhile heat the oil with the anchovies in a frying pan; pour in the "orecchiette" and greens. Stir with a wooden spoon and sauté for some minutes.
Sprinkle with "Pecorino" cheese (if liked) and pepper.
Serve hot.
What's the right wine?
Our suggestion is: Cormorano rosato.
Tags:
cooking Italian pasta , mistakes cooking pasta , the right amount of pasta per serving
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Last update
03/12/2010
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