Orecchiette con le cime di rapa

How it is made

Quantities are for 4 people. The steps are in the order you do them.

1. knead the semolina, adding the lukewarm water a little at a time, until you have a smooth, firm dough, and leave it to rest, covered, for half an hour
2. cut it into pieces, roll them into cylinders as thick as a finger and cut them into one centimetre pieces
3. drag each piece across the board with the tip of a blunt knife, then turn it inside out over your thumb to give it the shape of a little ear
4. leave the orecchiette to dry on the floured board for a few hours
5. clean the turnip tops, keeping the florets, the most tender leaves and the thin stalks, and wash them
6. in a pan heat the oil with the crushed garlic, the chilli and the anchovies, over a low heat, until the anchovies melt, then remove the garlic
7. in a large pot of salted water put the turnip tops and, when it comes back to the boil, the orecchiette, and cook them together for about ten minutes
8. drain pasta and greens together, tip them into the pan and toss them in the sauce for a minute, then serve at once