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A classic orecchiette with turnip tops

Happy New Year!!

Meanwhile I can tell you that I have a bunch of recipes backward while spending time behind the blog is always very little.

However, as per tradition, here is an easy dish easy, good, cheap (which never hurts) and which make a great impression with the guests using the products that we make available to the winter.

The orecchiette with turnip tops

• 1 / 2 Kg of turnip greens
• 2 tablespoons extra virgin olive oil 2 cloves garlic
• 1 fillet anchovy chili
• 160 g orecchiette pasta type
• pepper

Clean the broccoli selecting only the flowers and the tender leaves.
In a large pan put oil, garlic, peeled and well-drained anchovy.
Turn on the heat and allow to gently brown the garlic and anchovy. Turn off and add the chopped chilli.
Boil water for pasta, salt and throw the orecchiette. The timer 5 minutes from the end of cooking, then throw the turnip greens. Lead to the end of cooking, then drain.
Light the fire under the pan with garlic, olive oil and pepper and place the dough.
Skip the pasta over high heat in pan of dressing for a couple of minutes, stirring frequently.
Serve immediately with a generous grating of pepper and a drizzle of olive oil.