All Apulia enclosed in this dish.The strong taste of turnip greens, combined with the freshness and the taste of rustic whole wheat orecchiette match perfectly, for a unique and tasty result.
First clean the turnip greens: remove the wasted leaves, the hard and brittle stems keeping the smaller and tender ones.Take the tops, detached from the core, eliminating its exterior and cut into pieces the white and tender part. In this way we separate the leaves off of the florets;
Put the leaves in a large pot with salted water and cook for a while. When dried, add whole wheat orecchiette, leaving them to cook for 7-8 minutes; Meanwhile, prepare the sauce with a little oil, minced garlic, leaving brown over low heat and, at will, add the anchovies;
Add florets, previously cut, orecchiette and leaves, cook for 3-4 minutes and then, once drained, add them to the pan and stir over high heat for a few minutes, with the addition of cooking water;
Remove from heat, add the chili powder as desired and serve hot.