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Orecchiete e cim'
di rapa
Ingredients:
300 grs of auricles
1 Kg of turnips
4 fillets of anchovies sott'olio
4-5 spoons of oil virgin extra of olive
bread's crumb, garlic, salt |
Time of preparation: 30 minutes recommended
Wine: "Locorotondo" served to 8-10°C
Preparation:
You husk and you wash the turnips, eliminating the leaves and
the hardest coasts (they are used, note, the "tops"
of turnip...). You start the water boiling and as soon as beads
plunged us the turnips, cover and to the second excitement plunged
us the auricles, cooking the necessary one. While pasta cooks
prepared a soffritto with the oils, 2 or 3 crushed cloves of garlic
and private of pellicina, the anchovies sottolio (to undo in the
oil helping you with a fork). You take some crumb of stale bread,
scratch her/it and pass under her beautiful oven to the grill.
You drain the pasta and the turnips, and out of the fire put again
her in the pot where you will add the soffritto and the crumb,
mixing and you serve.
P.S. La mollica è opzionale...ma provatela almeno una
volta.
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