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

PROCEDURE:

  • 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

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