Orecchiette with turnip tops and wrapped by redfish
Instructions
Cook the orecchiette and rapini in boiling water (in the same Pan).
Put in cold water in a saucepan aside scraps with the head of the Scorpion fish and bring to the boil, drain and derive from the cheeks and some scraps of flesh; deliscarli spinarli and let them FRY in a pan with oil, garlic, chilli, salt and pepper; Add the orecchiette with turnip greens cooked drain and stir for 2 minutes.
Ingredients and dosing for 4 persons
- 200 g of type pasta orecchiette
- 100 G = = turnip greens
- 1 fresh redfish (scraps)
- 1 clove of garlic
- 1 chili
- Olive oil
- Salt
- Pepper