Orecchiette with turnip tops

Preparation:

Preparation: Carefully clean the turnip tops, keeping only the tops and the small and tender leaves. Wash them several times, in order to eliminate any settlements of soil. In the meantime, boil the salted water for the orecchiette in a large saucepan. When boiling, add the orecchiette and stir immediately to prevent them from sticking together. Pour the olive oil into a large frying pan and over medium heat sauté the peeled and cut into fairly large pieces of garlic, then reduce the heat to a minimum and add the washed and chopped anchovy fillet and the whole chilli pepper. Cook for 2 minutes and turn off the flame. Halfway through the cooking of the orecchiette, add the turnip greens, which in the meantime you will have lost the washing water, re-ignite the flame and drain all the cooking water from the orecchiette with turnips. Remove the garlic and chilli pepper and pour everything into the pan and sauté over high heat for 3 minutes. Turn off the heat and add a drizzle of raw extra virgin olive oil to taste. RECOMMENDED WINE: A Rosato del Salento, or a Rosato di Castel Del Monte.