Desert Eagle Cybergun Co2

Orecchiette and turnip greens

The Orecchiette pasta are the kind of more 'representative of Puglia. A' auricle resembles a small shell, and it 'done simply with a little thumb pressure on small disks of dough mass.

Serves 6

• Kg.1 of turnip greens
• Half pound of orecchiette
• 1 / 4 cup salt, more ' some more 'to flavor
• 12 anchovies
• 4 teaspoons of garlic, peeled and chopped
• 1 / 4 cup olive oil
• 1 / 2 teaspoon red peppercorns, plus 'a little' to flavor

Clean the tops and remove the stems, have care to use only the heads of most 'soft and sweet.
Wash and dry vegetables well.

cook pasta in plenty of boiling water with 1 / 4 cup of salt.

2 minutes before they are ready, add the vegetables in the pan, and stir.

While the pasta 'in cooking, rinse the anchovies and open them for good.

In a bowl, sauté garlic in olive oil with red pepper, then add the anchovies and cook for a few minutes on low heat, using a spoon so that the anchovies' melt.

Drain the pasta and vegetables when the pasta 'al dente.

Remove the garlic from the sauce and pour the sauce over orecchiette.
Season with additional salt and peppercorns to taste, and serve very hot.