Penne with turnip tops (2)
Instructions
Remove the stems and leaves the toughest of turnip tops bearing only the florets and leaves more tender; wash them thoroughly in cold water, drain and keep aside.
In a saucepan, heat 3 tablespoons of oil with garlic finely sliced and chopped chilli and slightly Brown, add the anchovy fillets chopped and finally join the salsa a few tablespoons of pasta cooking water.
Meanwhile, Cook al dente penne in salted water to boil and add, 5 minutes before end of cooking, the turnip greens.
Drain the penne and the al dente, seasoning them with anchovy sauce, mix well and sprinkle with remaining oil.
Ingredients and dosing for 4 persons
- 350 g of type pens medium smooth paste
- 800 g of turnip greens
- 2 cloves of garlic
- 4 anchovy fillets in olive oil
- 10 cl of olive oil extra virgin
- Salt
- 1 chili