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Making orecchiette pasta
The 'orecchiette alle cime di rape' is one of the most popular and simple recipe from Apulia, the 'orecchiette' pasta are also called 'strascinati'.
4 yellow peppers, 500 gr. of Apulian orecchiette, 1 kg. of turnip tops, 3 garlic cloves, 1 pickled anchovy red pepper ( or black pepper), 1/2 glass of extra virgin olive oil
Clean accurately the turnip tops, keeping only the tops and the little and tender leaves.
Meanwhile boil the orecchiette in salty water. In a capable frying pan put the oil and the garlic cut in big pieces and let them brown; then turn down the flame and put the cleaned anchovy cut in pieces and the whole red pepper.
Cook them all for 2 minutes and then put out the flame.
When the pasta reaches the half cooking, put together the turnip tops.
Take away the garlic and the red pepper and put the pasta with the turning tops in the frying pan and make them cook for 3 minutes.
Put off the flame and complete as you like also with some olive oil.
Suggested wine pairing: a rosè of Salento or of Castel del Monte.
This recipe has been provided by the Scuola Porta d'Oriente, Otranto.
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