“Orecchiette” (home-made pasta) with turnip tops: preparation

Cook your orecchiette in boiling water until al dente. In the meanwhile, stir fry a clove of garlic, one red hot pepper deseed and finely sliced and a couple of anchovies. Remove the garlic clove, add the whole turnip tops purée, mix well and keep aside. Once your orecchiette are done, drain them and sauce them. Complete with a drizzle of extra virgin olive oil and some breadcrumbs previously toasted. Pairs with a good Primitivo Rose Wine IGP.

The box contains

• 500g orecchiette of semolina
• 1 bottle of rose wine (red wine too)
• 1 jar of cream of turnip tops
• 250gr of Puglia extra virgin olive oil