Orecchiette con cime di rapa

Ingredients:

125 gr/4oz semolina
250 gr/8oz plain white flour
pinch of salt
6 tablespoons warm water
400 gr/13oz turnip tops roughly chopped
8 tablespoon olive oil
red chilly pepper + 2 cloves of garlic
4 small anchovy fillets

Method:

Make a dough with the semolina and flour adding the salt and warm water.
Work the dough in the same manner as you would with bread. Roll out the
dough to make one or two long sausages then cut from it small discs about
2.5 -3.5 cm in diameter . With the index finger “drag” on a board coated in
flour the disc to make it concave : ear shaped. When you get better at
it, you can use as many as 8 fingers ! The orecchiette must rest for 3 to
5 hours before they are ready for use .
If the orechiette are bought in, than you cook them in plenty boiling water
+ salt and after -5 minutes add the washed and cut turnip tops and let boil
for a further 12-15 min – reducing the heat in the last 4 min of cooking.

In a frying pan add olive oil 2 cloves of garlic a red chilly pepper and
the anchovy fillets, cut into small pieces. As soon as the garlic bulbs
turn golden in colour remove from the pan the heat.
Drain the pasta: and in a serving dish add the content from the frying pan
and mix the whole lot.