Chef: Mauro Uliassi

Orecchiette with turnip greens, crisp pork guanciale, raw clams, fried garlic and Formaggio di Fossa cheese

  • PT100M 100min
  • Difficulty


  • 280 g0SXE091
  • 200 g of turnip greens
  • 4 cloves of garlic
  • 1 chilli pepper
  • 100 ml of extra virgin Olive oil
  • 32 large clams
  • 4 slices of guanciale (smoked pork cheek)
  • Formaggio di Fossa cheese
Orecchiette n° 91


Having cleaned and washed the turnip greens, blanch them in boiling water and drain. Fry 2 thinly sliced cloves of garlic in plenty of oil and drain.Scald the clams in boiling water for 10 seconds and open them with the aid of a small knife. Crisp the slices of guanciale under a Salamander or oven grill .While the pasta is cooking, place the remaining cloves of garlic, the chilli pepper, oil and the blanched turnip greens in a large frying pan.Moistening the mixture with a little water, toss the cooked pasta in this sauce and add the clams.Divide up the pasta into 4 deep pasta dishes, garnishing each with the crisp guanciale, the Formaggio di Fossa cheese and the toasted slices of garlic.