Lunch Time ! Orecchiette with Cime di Rapa from Bari (Puglia) SouthItaly! Vegan Food! Nature life for life!✅🌱

Italian pasta , specialties of Puglia, SouthItaly

Ingredients:

turnip tops 500 gr
fresh orecchiette 400 gr
breadcrumbs 40 gr
anchovies in oil 4 pcs
garlic
hard sheep's ricotta
extra virgin olive oil
salt
pepper

Preparation:
Peel the turnip tops: separate the leaves from the stems; remove the outer stems and cut the softest in 2 for the long one, then cut the heart and cut it in 4 for the long one. Reduce the stalks and the heart into strips, then shredded the leaves. Boil leaves and stalks of turnip tops in boiling salted water for 5 ', then add the orecchiette and cook al dente, it will take about 6'.

Chop the anchovies and brown them in a pan with a clove of garlic and 5 tablespoons of oil for 5 minutes, then transfer the turnip tops and the freshly ground orecchiette and season for 2 minutes. Toast the breadcrumbs in another pan for a couple of minutes, then pour it over the pasta and the tops; mix well. Spread in the dishes and complete, as desired, with grated hard ricotta with coarse flakes and a mince of black pepper.