Foiade With Turnip Greens

Preparation:

Preparation: Clean the turnip greens by removing the lower part, keeping the small and tender leaves and the inflorescences, called 'broccoli di rapa' which I wash several times, boil in lightly salted water for about 15 minutes, draining them when they are still a little tooth. Put the chopped garlic(**) and the washed and boned anchovies(***) in a pan with a little oil. When the garlic is golden brown, the anchovies will have almost completely dissolved in the oil. I put the turnip greens, sauté them for a moment and add the cream which I thicken. Pour the foiade(*) drained al dente and sauté. Upon request grated pecorino romano. --- * The foiade are obtained from the scraps of pasta left over from the preparation of the casoncelli, but of course I often prepare them specifically on their own, spreading the dough thinly to cut it out with a washer, forming unequal pieces. I throw them in boiling salted water and drain them after about 4 minutes, but the cooking time is directly related to the thickness of the foiade: they must be al dente, and slip on the palate leaving the good characteristic flavor of fresh pasta. --- ** Garlic should never be heated with a high flame. --- *** In order for the anchovies to melt well, they must be placed in the still cold oil.