recipes > Orecchiette Pugliesi 30 with turnip tops and spicy caramel
ORECCHIETTE PUGLIESI 30 WITH TURNIP TOPS AND SPICY CARAMEL
|DOSES: 4 people||COOKING TIME: 10-20 min||DIFFICULTY: medium|
Orecchiette Pugliesi n.30 320g
Turnip tops 400g
Chilli 1 pz
Ice water to taste
Extra virgin olive oil to taste
Salt to taste
- 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.
- Recipe by Chef Antonio Trotta