Orecchiette with Turnip Tops and Anchovies

A first course with an assertive flavour and a great classic of Italian cuisine.

Ingredients for 4 people:

• 400g. fresh orecchiette
• 320g. turnip tops (cleaned weight)
• 8 Cru Cantabrian Anchovy fillets
• Extra virgin olive oil to taste
• Garlic to taste
• Chili pepper to taste

Method:

Begin by cleaning the turnip tops, removing the stems and the tougher parts and keeping only the tender leaves and the florets.
In a non-stick pan, warm a generous quantity of extra virgin olive oil over medium heat together with the chili pepper and a whole clove of garlic. Add 4 anchovy fillets and stir over medium heat until they melt. Then remove the garlic clove and keep the dressing warm.
Plunge the turnip tops into boiling water, add the salt and, after a few minutes, the orecchiette as well. Cook them together until the pasta is al dente, then drain carefully, reserving a little of the cooking water.
Finally, sauté the orecchiette and the turnip tops in the pan with the anchovy dressing, adding a little of the reserved cooking water if needed to reach the desired consistency.
Plate up, adding one anchovy fillet to each plate.