• 1 hour 30 min
  • Low

Orecchiette with turnip greens and sausage

For the orecchiette (for 4 people)
400 g of 100% Italian Wheat Semolina
200 g of water
For the seasoning
2 bunches of turnip greens
3 fresh sausages
1 clove of garlic
1 pinch of red pepper
Extra virgin olive oil q.s.
Salt q.s.
Pepper q.s.
First prepare the dough, which you will need to let it rest before being worked.
In a bowl, pour the flour with the salt, add 180 g of the total water and start kneading first with the help of a spoon, then with your hands. If the dough is too hard, add the remaining water. Once you have a homogeneous consistency, create a ball, wrap it in plastic wrap and let it rest for about 20 minutes.
After the rest time, cut a piece of dough and create a loaf with a thickness of one centimeter, then cut into small pieces of about 1.5 centimeters and create small spheres.
With a little semolina sprinkle a cutting board or tray on which to place the orecchiette. Take a round-tipped knife and place the top on the ball: starting from the top edge, drag the ball down hard to obtain a concave shape. You will have a rough top and a smooth side: push the rough side up and leave the edges as they are. Arrange the orecchiette on a floured cutting board, trying not to overlap them, then let them dry for at least an hour.
Meanwhile, prepare the sauce: cook the turnip greens cleaned from the hard stems and thicker leaves in lightly salted water. Once softened, drain them from the water and set aside for cooking the orecchiette.
Once the orecchiette have dried, bring the water to a boil again and proceed with cooking.
Meanwhile, heat a non-stick pan and brown the frayed sausage by hand. Once golden, remove the sausage and sauté the turnip greens with a clove of garlic in the same pot, so as to take advantage of the fat left by the sausage to flavour the dish. Season with salt and pepper, remove the garlic and, if necessary, add a little cooking water.
Once cooked, drain the orecchiette keeping a little water aside. Pour them into the turnip greens and toss, add the sausage, a drizzle of extra virgin olive oil, cooking water and serve hot.

In cooperation with Il dolce di Alice

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