Orecchiette with Turnip Tops, Pork and Fennel Seed Sausage - Chef Recipe by Fabio Barbieri

Orecchiette with Turnip Tops, Pork and Fennel Seed Sausage - Chef Recipe by Fabio Barbieri


Ingredients

400g fresh orecchiette
1 bunch fresh turnip tops (called rappi at the markets)
300g pork and fennel seed sausages
2 cloves garlic
1 long red chilli
100mL extra virgin olive oil
80g toasted breadcrumbs

Method

Heat oil in a wide fry pan. Brown the chopped sausages.

Boil the orecchiette in a large pot with salted water.

Add chopped garlic, chilli and breadcrumbs to sausages and toss for a few seconds. Set aside.

Add turnip tops (rappi) to the water with the pasta and cook for 1 minute. Strain.

Bring the pan back to the stove and toss the pasta and turnip with the sausage mixture and a bit more olive oil.

Serve hot.

Recipe provided by Alba Salentinian Restaurant


More Recipes

Spaghetti Bolognese

This bolognese sauce needs time to simmer in order for flavours to enhance, so make sure to set a fe...

Corretto Gnocchi - Chef Recipe by Heraldo de Fariash

“Gnocchi is one of those dishes that makes you excited and inspired. It’s challenging and rewarding ...

Devilled Tuna

Brought to you by Peter Kuruvita. A Sri Lankan hotel and restaurant menu specialty.


Similar Recipes

PorkMainFamily FriendlyEasyDinnerChef RecipesItalian