Orecchiette with turnip greens and anchovies is a typical first course of the regional cuisine of Puglia. They are traditionally prepared with water and durum wheat semolina. The secret of this first course is to cook the pasta in the cooking water of the turnip greens to make it even more tasty.

Ingredients for 4 persons:

350 gr Orecchiette Pasta Centoni

5 anchovy fillets

1 Chili

700 grams of cabbage

Extra virgin olive oil

1 garlic clove

Salt

Clean the kale, selecting only the florets and tender leaves and removing the hardest parts, wash them and cook them in plenty of salted water. Once they are ready, drain them and keep the cooking water aside in which you will then cook the orecchiette.

Fry a garlic clove in a pan with the extra virgin olive oil and the halved red chilli. Then add the anchovy fillets, leaving them intact. Add the previously cooked turnip greens to the pan and fry them together.

In the meantime, cook the orecchiette in the cooking water from the kohlrabi, then drain and add to the pan. Add a little cooking water if necessary.

Serve and enjoy your food!