Orecchiette with turnip tops (2) (Orecchiette con Cime di Rape (2))

Here we are facing one of the most famous dishes of the Apulian cuisine.

Take two pounds of cime de rape, remove almost all the leaves, remove the stems, leaving only the tops, wash them well and leave them in the water.

Take four anchovies, wash them well and spinarle, put them in a pan with plenty of oil.

Take two tablespoons of breadcrumbs, put it in a pan with three or four drops of oil, and heat, stirring constantly with a wooden spoon, let him take a beautiful color bruniccio.

At this point, put 250 g cooked orecchiette in boiling salted water, or purchased or made by himself.

Two minutes after the water has started to boil, add in the same pan the cime de rape.

Drain and season with the anchovies that meanwhile we'll have fried in hot oil.

Then sprinkle the toasted breadcrumbs and bring to the table.