Clean the turnip tops and separate the leaves from the tops.
In a large pot with plenty of salted water, when the water starts to boil, boil the leaves and orecchiette for about 10 minutes.
Meanwhile, prepare the sauté by heating some Traditional Olive Oil and then adding the chopped garlic.
Once the garlic is golden, turn off the heat and add the Anchovy Fillets to let them melt.
Add the tops and leaves to the pot with the orecchiette and finish cooking by mixing well: it will take about 4 minutes.
Once the orecchiette with turnip tops are cooked, drain them and season them directly in the pan with the sauté, adding a bit of chili pepper.
Garnish with some shavings of salted ricotta and a few pine nuts.
In the refrigerator for up to 2 days
Italia, Sardegna
