Orecchiette of Puglia (2)
Instructions
Clean the vegetables, removing leaves and stalks harder, wash it well and let it drain.
Bring to a boil salted water and pull you to cook pasta.
After about 5 minutes, add the vegetables and cook until the pasta is al dente.
Drain the orecchiette and turnip greens and place them in a large heated soup, seasoning it with copious amounts of olive oil and freshly ground black pepper.
Ingredients and dosing for 4 persons
- 400 g of type pasta orecchiette
- 400 g of turnip greens
- Abundant of olive oil
- Black pepper