Vetrere: “Orechiette with Cime di Rapa (turnip greens)”
Anna Maria Bruni, from Vetrere, is suggesting us this tasty recipe to pair with “Taranta” Rosè IGT Salento. It ‘s a dish that offers intense flavors and definitely suitable for a great winter meal.
Ingredients: (serves 4 people)
- 2.2 pounds of turnip greens
- 0.9 pounds of fresh “orecchiette” pasta
- 6 anchovies
- EVOO (best with Vetrere Organic EVOO made 100% from Coratina olives)
- 1 clove of garlic
Clean the broccoli heads and favoring the more tender leaves, boil them in salted boiling water. Drain keeping the cooking water. In a large pan heat the oil and slightly brown the garlic dividing it into two pieces. As soon as it turns amber color turn off the heat, remove the garlic and put the anchovies boned and well rinsed. Mash them with a fork and grind them into a paste. In another pan, possibly a non-stick frying pan, put the bread crumbs and let them toast without any seasoning.
Cook the “orechiette” al dente in the same water where you boiled the turnip (you had saved it!). Drain the pasta and place both the turnips, slightly chopped, and the “orecchiette” into the pan with the olive oil and anchovies. Sauté together for a few minutes and serve. Along with the “orecchiette” bring the toasted bread crumbs to the table and use it on the pasta like you would do with cheese. Enjoy this dish with a bottle of Taranta Rosè IGT Salento from Vetrere. Serve it at 46° F