(Orecchiette, Bari style - Traditional recipe)

1 kg (2 1/4 lb) turnip tops
350 g (12 oz) "orecchiette" (short pasta from Puglia region)
5 anchovy fillets
75 g (2 1/2 oz) grated Pecorino (ewe's milk cheese)
16 tablespoons olive oil
Salt
Freshly ground black pepper

Time:
preparation: 20 minutes
cooking: 20 minutes
Difficulty:
easy recipe
Nutrition Facts (amount per serving):
Calories: XX (kCal) - XX (kJ)
Protein: XX (g)
Total fat: XX (g)
Total carbohydrate: XX (g)
Sugars: XX (g)

Mediterranean pasta with vegetables and anchovies.
Clean the turnip tops removing a part of the stalk. Wash them under running water and cut them in chunks.
Cook the "orecchiette" in plenty of salted water together with the turnip tops; drain everything "al dente". Meanwhile heat the oil with the anchovies in a frying pan; pour in the "orecchiette" and greens. Stir with a wooden spoon and sauté for some minutes.
Sprinkle with "Pecorino" cheese (if liked) and pepper.
Serve hot.