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Orecchiette Pugliesi n.30 with turnip tops and spicy caramel

RECIPES LA MOLISANA


Orecchiette Pugliesi n.30 with turnip tops and spicy caramel

 
PREPARATION

INGREDIENTS:

  • Orecchiette Pugliesi n.30 La Molisana   320g
  • Turnip tops   400g
  • Sugar   80g
  • Garlic   1 clove
  • Chilli   1 pz
  • Ice water   to taste
  • Extra virgin olive oil   to taste
  • Salt   to taste

INSTRUCTIONS:

Boil the turnip tops in boiling water and after cooked, dip in ice water to cool them down; stop the cooking and preserve the bright green color.

Sauté garlic and add the turnip tops previously dried and cut. In a pan, melt the sugar with chili by adding two tablespoons of water.

In boiling salted water cook the Orecchiette Pugliesi 30, drain the pasta al dente. Toss with turnip tops and add a bit of cooking water. Serve and pour over the hot caramel.

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Cooking is an act of personal expression. Nobody knows this better than Nicola Vizzarri.
Nobody knows that better than Nicola Vizzarri , a member of the Italian National Chef's Association, who has created the Chef's Dishes Recipes, drawing from tradition in a chef Vizzari likes to develop flavours with a creative flair. His goal is to help you to create meals that your guests will remember.

 Cooking is also a ceative conversaion between chef and diners. Antonio Trotta,  young chef from the Honda Gresini team, draws inspiration from his word travels, enjoys experimenting with different flavours and loves to share his experiences with his diners. He has created La Molisana's The World Fusion Recipes so that you can experiment with your own ideas.

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