Local ingredients with their simple and genuine, fresh and authentic flavors are the basis of the recipe for Orecchiette di semola Senatore Cappelli, with turnip tops, hanging cherry tomatoes, and anchovy breadcrumbs by Michelin-starred chefs Antonella Ricci and Vinod Sookar of the restaurant bearing their name in Ceglie Messapica, in the province of Brindisi.
Ingredients for four people:
- Ground semolina: 200 g
- Water: to taste
- Turnip tops boiled al dente: 300 g
- Voghera garlic clove cut into slices: 1
- Extra virgin olive oil: 30 g
- Fresh chili pepper: 1
- Desalted and boned anchovies: 2
- Bread crumbs: 30 g
Knead the semolina with the water until a firm dough is obtained, then form the orecchiette with the help of a small knife and keep in the fridge. In a pan, toast the anchovies with a little oil and the breadcrumbs and set aside. Blend half of the turnip tops to obtain a cream. In a saucepan, heat the oil and sauté the garlic, chili, and halved cherry tomatoes. Cook for about two minutes. Add the whole turnip greens and the turnip cream. Boil the orecchiette pasta, add it to the mixture in the saucepan and finish cooking for about one minute.
Arrange in four soup plates with the anchovy-scented bread crumbs.