Orecchiette pasta with turnip flower

Directions

1. Wash the cabbage thoroughly, removing the leaves and the tougher parts, but keeping the heads intact. ≈ 2 min
2. Boil water in a pot, cover, and once the water is boiling, add salt and then add the turnips (turnips, cooked in salted water, retain a beautiful bright green color). ⏱ ≈ 10 min
3. Bring the water back to a boil, then add the pasta and cook it along with the cauliflower for the required time. ⏱ ≈ 10 min
4. While you’re doing that, prepare a mixture of vegetables (onion, garlic) with oil paint, 2 cloves of minced and peeled garlic, and chopped anchovies in oil paint. ≈ 3 min
5. Drain the pasta and leeks together, then return them to the pot, now off the heat, and add the onion and garlic mixture. ≈ 2 min
6. Mix well, then serve. ≈ 4 min
7. Clean the turnip heads by removing the toughest leaves and any small bumps, then make small cuts along the length of the bumps. ≈ 8 min
8. Boil the water, add salt, then pour in the leaves. ⏱ ≈ 10 min
9. Once they are softened, add the hay heads. ≈ 3 min
10. Let them simmer until they are almost cooked, then carefully remove them with a slotted spoon. ⏱ ≈ 40 min
11. Add the orecchiette to the water that is starting to boil again, and cook them until they are almost cooked through. ⏱ ≈ 10 min
12. While you’re doing that, prepare a sauce made with olive oil, crushed garlic (so it can be easily removed), and chili pepper. ≈ 3 min
13. When the garlic is golden brown, remove it from the heat and gently add the salted anchovy fillets. ≈ 3 min
14. Add the broccoli and “orecchiette” pasta to the sauce, stir gently to combine, and serve. ≈ 4 min