Conchigliette lisce with turnip tops

  • Difficulty


  • 300 g0SX0052
  • 800 g turnip tops
  • 2 cloves garlic
  • 3 sardine fillets in oil
  • salt and pepper
Conchigliette Lisce n° 52


Remove the tough parts of the cime di rapa keeping only the tips and the more tender leaves. Rinse them well in plenty of cold water, drain them and keep them aside.Cook the conchigliette in a saucepan with plenty of boiling salted water then drain al dente, adding the cime di rapa 5 minutes before they are ready. In the meanwhile heat 2 tbsp of oil in a saucepan add the finely sliced garlic and golden lightly; add the chopped sardine fillets, stir until almost melted then add 2 tbsp of the pasta’s cooking water.Drain the conchigliette and the vegetables, dress them with the sardine sauce and add a grind of pepper. Mix, add a sprinkle of the leftover oil and serve.