500g Cime di rapa (Turnip greens)
500g Fresh Orecchiette from PASTA GAEL
40g Bread crumbs
2 garlic cloves
½ tsp chilli flakes
Extra vergin olive oil
Salt & Pepper
Clean the cime di rapa separating the leaves from the stems and tops.
In a big pot, put the stems of turnip greens and boil in saltedwater for 10 minutes.
Remove the greens and add the orecchiette. Cook “al dente”.
Fry garlic and chilli in a pan with oil. Then add the fresh leaves, the cooked tops and the tender part of the steam.
Cook for 2-3 minutes then add the drained orecchiette and season for 2 minutes.
In one other pan, toast the breadcrumbs for a couple of minutes. Spread over the plates and complete, to taste, with a grinding of black pepper and a splash of raw Evo oil.