"Foiade To Turnip Greens

The world turnip greens by removing the bottom, holding the small leaves and keep and the inflorescences, known as ' turnip ' Broccoli that lavo several times, slightly salted water boiled for approximately 15 minutes when scolandole are still a bit al dente.

Put in a pan with a little of the garlic oil (**) and shredded the anchovies (***) washed and without bones.

When garlic is golden, the anchovies have dissolved almost completely in oil.

I put the turnip tops, I skip a moment and I add the cream I do raddensare.

Towards the "foiade (*) drained al dente and I jump.

Grattugio on request of pecorino romano.

---* "Foiade are obtained from advanced paste clippings from preparation of casoncelli, but of course I'm especially often by themselves, spreading the dough thin crop it with the washer forming unequal pieces.

The throw into boiling salted water and drain after about 4 minutes, but the cooking time is in direct relation with the thickness of "foiade: must be al dente, and slip on the palate leaving a good characteristic flavour of fresh pasta.

---** Garlic should never be heated with high flame.

---*** The anchovies dissolve well because they put in the oil still cold.