Turnip greens: 1 kg
Fresh orecchiette: 320 g
Anchovies in oil: approximately 8 fillets
Extra virgin olive oil: 100 g
Salt: to taste
Pepper: to taste
Breadcrumbs: to taste
Start by cleaning the greens. Remove the toughest stems and keep the turnip tops and leaves. Next, rinse the parts that you have prepared in cold water. Fill a large saucepan with water. Bring it to the boil, add salt and cook the turnip greens in it.
In the meantime, heat 50 g of extra virgin olive oil in a frying pan and add the breadcrumbs. Stir them and turn off the hob when the breadcrumbs have turned a golden brown colour.
Pour the remaining 50 g of extra virgin olive oil into another frying pan with a clove of garlic and the anchovy fillets. Stir until the anchovies have dissolved, then turn off the hob and remove the garlic.
To cook the orecchiette, put them into the same saucepan where you are cooking the turnip greens. Stir them gently and cook it all together until the pasta is ready. Drain the orecchiette and turnip greens, then add them to the anchovy mix in the frying pan. Stir with the hob on for a few seconds, then put the individual servings into dishes. Add some of the breadcrumbs and a drizzle of olive oil to each dish.