Clean the cime di rapa and separate the leaves from the tops.
In a large pot with plenty of salted water, when the water begins to boil, cook the leaves and the orecchiette for about 10 minutes.
Meanwhile, prepare the sauté by heating some Olio di Oliva Tradizionale 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 cime di rapa are cooked, drain them and season directly in the pan with the sauté, adding a bit of chili pepper.
Garnish with some flakes of ricotta salata and some pine nuts.
In the refrigerator for a maximum of 2 days
Italy, Sardegna
