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Cavatelli alle cime di rapa
Cavatelli with turnip tops
Ingredients |
1 ¾ lb cavatelli
3 ½ lb turnip tops
2 tablespoons dried breadcrumbs
1 chili pepper
2 garlic cloves
12 tablespoons extra virgin olive oil
Salt
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Preparation |
How to make the Cavatelli alle cime di rapa:
Clean and wash turnip tops very well, cut them into small pieces.
Boil them in abundant salt water and then drain but remember to preserve
their cooking water. In fact you have to cook your pasta in this water
until al dente.
While the pasta is cooking, pour olive oil, garlic cloves
and chili pepper into a non-stick frying pan. Let them fry lightly for few
minutes over a medium heat and then add dried breadcrumbs. Let all the
ingredients fry lightly for 1-2 minutes, remove chili pepper and switch
off the heat.
Drain pasta and pour into the pan together with turnip tops; season
to taste with salt and cook over a fierce heat for few minutes, stirring.
Serve the cavatelli alle cime di rapa at once.
Serves 6
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1997-2010 © Enrico Massetti
TangoItalia - Food, Wine, Travel, and... tango in Italy.
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