Make it at home with Botromagno

Ingredients (four people)

- 500g orecchiette (the traditional ear-shaped pasta of Puglia)
- 1kg washed turnip greens without the stems
- Garlic
- 1 anchovy fillet
- Salt
- Chili pepper
- Breadcrumbs

Procedure

Gently boil the turnip greens in salted water. When cooked, take out, keeping the water to cook the orecchiette in. In a large frying pan, gently brown the garlic in a little olive oil and then add the turnip greens and the anchovy fillet. Mix well and leave to cook for about 5 minutes. Meanwhile cook the orecchiette in the turnip green water until al dente. Drain, add to the frying pan and mix well for a couple of minutes. Serve with a sprinkling of breadcrumbs and a little chili pepper.