ORECCHIETTE WITH TURNIP TOPS

INGREDIENTS FOR 2 PEOPLE:

FOR THE TURNIP CREAM:

1 kg turnip tops

100 gr àmue extra virgin olive oil

Salt to taste

FOR THE ORECCHIETTE:

250 gr 00 flour

250 gr re-milled semolina

Warm water

1 tbsp àmue extra virgin olive oil

FOR THE ANCHOVY MAYONNAISE:

10 anchovy fillets

4 egg yolks

Sunflower oil to taste

2 tbsp white wine vinegar

Salt to taste

FOR THE FRIED BREADCRUMBS:

200 gr stale bread

2 tbsp àmue extra virgin olive oil

1 chilli

METHOD:

FOR THE ORECCHIETTE:

To make these orecchiette, pour the flour and the re-milled semolina on your table.

Start by pouring a tablespoon of àmue EVO oil and warm water in the center, working with your fingers, incorporating the flour little by little, making sure that it is completely absorbed.

Work everything by kneading with your hands, obtaining a homogeneous and elastic dough.

After working it well, give your dough a round shape and let it rest for 20 minutes covered with a cloth.

Once this time has passed, use a knife to remove a piece of dough.

Work your piece of dough by making a small loaf 1 centimeter thick and cut it into chunks.

Using a smooth-bladed knife, take the piece of dough and drag it towards you, helping yourself with some flour scattered on the table.

Repeat this process for the rest of the dough.

FOR THE TURNIP CREAM:

Clean the turnips, keeping the softest roses and leaves and wash them carefully.

Boil them for 5 minutes, drain and cool them in water and ice to preserve their chlorophyll.

After they have cooled down, drain them again and blend them with àmue EVO oil and salt, until you get a smooth cream.

FOR THE ANCHOVY MAYONNAISE:

As a first step, blend the anchovies with àmue EVO oil until you get a smooth sauce; separately, put the egg yolks in a bowl with a pinch of salt and vinegar and whisk them using a whisk or in a planetary mixer.

During this process, add the anchovy cream and sunflower oil slowly, until the mayonnaise is whipped.

FOR THE FRIED BREADCRUMBS:

Take the stale bread and cut it finely with a knife; then sauté it in a pan with àmue EVO oil and a chilli until golden brown.

SERVING:

Cook the orecchiette with a few leaves and roses of turnip tops.

Arrange the turnip cream on the bottom of the plate, place the orecchiette with the roses and then put the anchovy mayonnaise using a baby bottle.

To complete the dish, sprinkle with fried breadcrumbs and season everything with àmue extra virgin olive oil.

ENJOY YOUR MEAL!