Orecchiette pasta with turnip tops and anchovies

Serve 6

Cook the orecchiette in boiling salted water until al dente. Meanwhile, in a saucepan, with a little extra virgin olive oil brown the garlic with the anchovies. Add the broccoli and leave to cook for few minutes. Toast the bread crumbs in a pan with a little evoo. Drain the orecchiette and toss in the prepared sauce. Complete with a drizzle of extra virgin olive oil and toasted breadcrumbs.

Utilizzare Pasta e Pane grattugiato riportanti in etichetta la dicitura senza glutine.