Ingredients for 2 people:
turnip tops 250g
4 anchovies (in oil)
1 garlic clove
dried chilli pepper
(*)”orecchiette” are the best, but difficult to find in the NL, a short and shell-shaped kind of pasta will fit the purpose, e.g. gigli:
Clean and cut the turnip tops in big pieces; boil it in a big pot with abundant salty water.
When the turnip tops are a bit tender, add the pasta and let them cook together.
In a big pan, warm the oil with the garlic clove, the chilli pepper and the anchovies; keep the fire low, let it go slow until the anchovies are melted.
Take the turnip tops & raapstelen out of the water a couple of minutes before the pasta is fully cooked and add it in the pan with the oil. Mix well and eat warm.
shared by Francesca Stendardo