Orecchiette pasta with turnip tops

Proceed to clean the turnip greens by removing the outer leaves and removing only the inner leaves and flower with a small knife (or your hands). Once ready, rinse them, then drain, dry well and set aside. In the meantime, put a pot with plenty of water on the stove, salted to taste, which will be used to boil the turnip tops later.

In a large frying pan pour half the amount of oil and add the turnip tops, stir with a marisa and let them toast over medium heat until golden brown, then set aside. As soon as the water has come to the boil, boil the previously cleaned turnip greens: they should cook for about 5 minutes.

In the meantime you can devote yourself to the sautéing: in a frying pan pour the remaining oil, a clove of crushed garlic and the anchovy fillets drained from the preserving oil. Stir with a wooden paddle to melt the anchovies in the pan; it will only take a few minutes for the sauté to take on flavour and when it is ready, you can remove the garlic then turn off the heat.

After 5 minutes of cooking the tops, add the orecchiette pasta to the same pan and cook for another 5 minutes or so. Stir gently, then drain the orecchiette pasta and turnip tops directly into the pan with the sauté.

Season briefly and add a pinch of salt; once ready, turn off the heat and serve your orecchiette pasta with turnip tops, adding a drizzle of raw oil and toasted breadcrumbs at the end.