WTI Magazine #26    2014 Apr, 18
Author : Gambero Rosso      Translation by:

Peel turnip peeling off the large leaves and discarding those that are too hard and wasted. Cut the tough part of the stems and peel the part that remains. Wash them several times under running water and boil them in salted water. Drain some more "al dente" and when they will be warmed, squeeze and snip them.

Heat the oil in a pan and let fry the peeled and crushed garlic cloves together with red pepper.

When the garlic begins to brown, discard it and put the crumbled sausage it in the pan. Sauté over high heat for a few minutes crushing it with a fork to crumble it more; then pour the wine and as soon as it dries up add the turnip greens.

Salt just a little bit and cook for a few minutes.

Cook the pasta in plenty of salted boiling water, drain them a little "al dente", pour into the pan and sauté for a minute on high heat in the sauce. Serve hot.

Additional Information

Difficulty: Average

Minutes preparation: 30

Minutes cooking: 30

No people: 4 

Type flow: First

Recipe Type: Fresh Pasta

Ingredients: 400 g of fresh orecchiette; 100 g of fresh sausage, 600 g of turnip greens small and tender, 2 tablespoons of extra virgin olive oil, 2 fingers of dry white wine 2 cloves garlic, hot pepper, salt.

Cooking type: In saucepan or frying pan

Region: Puglia