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Designed by Aaron Burni
Production of fresh egg pasta and gnocchi

Production of fresh egg pasta and gnocchi

Orecchiette with turnip leaves

Ingredients for 6 persons:

  • 600 g orecchiette
  • 600g turnip leaves
  • 2 cloves of minced garlic
  • 1 glass of oil
  • 6 minced anchovy filets
  • Parmesan cheese
  • salt and pepper

Wash the turnip tops, boil them and keep the water.

Sauté oil and garlic in a pan. When garlic browns, remove it from the pan and add anchovies. Then add turnip leaves and sauté for 5 more minutes. In the water where turnip leaves were boiled cook orecchiette. When they are cooked, drain them and pour over the prepared sauce. Sprinkle with Parmesan cheese and serve warm.