I have this wonderful memory of my grandmother, on my father’s side, she was from Basilicata: she used to make fresh pasta for Sunday family lunches. She was very skilled manually, creating this typical “orecchiette” from Southern Italy … she seasoned them with meat sauce or turnip tops. Today I propose to you the vegan version with turnip tops and hot peppers.
I hope you like it. Enjoy 😉
Ingredients (2 people):
- “orecchiette” 5,6 oz
- 1 bunch of turnip tops
- 1 clove of garlic
- extra virgin olive oil q.s.
- red dry pepper
- bread 2 slices
- salt q.s.
- Toast two slices of bread, seasoned with extra virgin olive oil and salt.
- Crumble and keep it aside.
- Separates the turnip tops and leaves from the stems; wash them.
- Bring water to boil and salt it.
- Cook the tops and leaves for about 5 minutes; drain and squeeze to remove excess water.
- Cook pasta in the same water.
- Meanwhile, in a large pan, heat the olive oil and add the garlic clove; make the oil flavor.
- Add a teaspoon of hot pepper (you can decrease this amount or increase it depends on how hot is the chili you use).
- Sauté leaves together with the tops; discard the garlic.
- Drain the pasta “al dente” and sauté in the pan adding, if necessary, some cooking water.
- When pasta has absorbed all the water, serve it with a sprinkling of bread crumble.