ORECCHIETTE APULIA AND LUCANIA STYLE

FOR 1 PERSON

Dissolve the anchovies from the Adriatic sea in a pan with oil and garlic. Add the Dorati tomatoes and cook lightly. Meanwhile, cook the orecchiette in plenty of salted boiling water. Pour the turnip top spread into the pan with a little of the pasta’s cooking water and mix until smooth. When the orecchiette are ready, drain them and pour them into the pan, sauté and mix well with the sauce. Dish up the orecchiette and garnish with some crumbled Crusco pepper and a sprinkling of toasted breadcrumbs.