Orecchiette con le cime di rapa
This pasta dish is popular in southern Italy and goes well with a nice glass of red wine.
• 400g orecchiette
• 900g cime di rapa
• 3 anchovy fillets
• Extra virgin olive oil
• Salt, to taste
1. Cut and wash the cime di rapa.
2. Boil water in a large saucepan, add salt and the cime di rapa.
3. Halfway through cooking, add the orecchiette.
4. In the meantime, fry the anchovy fillets in a frying pan.
5. Strain the pasta when it is al dente and fry all ingredients in the frying pan with the anchovy sauce.
6. Serve hot.