Do not miss on the Apulian tables as soon as the time for turnip tops begins.

Ingredients for 4 people:
250 g of orecchiette esSenza Glutine
250 g of tops and turnip leaves
50 ml of extra virgin olive oil
5-6 anchovy fillets in oil

Preparation
Put a large pot of water on the heat and bring it to a boil. Place the vegetables in boiling water and push them down so that they are completely covered with water. When the water boils again, add the orecchiette and salt. Drain the orecchiette when they are cooked. In a pan fry the extra virgin olive oil and anchovies.
Serve, season with extra virgin olive oil and your delicious dish of orecchiette with turnip tops is ready to be enjoyed!
Alternatively, you can dress the orecchiette with turnip tops with chilli pepper oil or some breadcrumbs fried with oil.