FETTUCCINE WITH TURNIPPED PESTO

ANCHOVIES AND CONFIT TOMATOES

This is a very particular dish, different but very tasty, nutritious and not difficult to prepare.

INGREDIENTS (for 4 people): 500 gr. of fettuccine, 700 gr. turnip greens, 2 cloves of garlic, 6-7 anchovy fillets from Sciacca, 40 gr. of pine nuts, 1 chilli pepper, 40 gr. Parmesan cheese, about twenty confit tomatoes, 4-5 tablespoons of extra virgin olive oil, salt. ——————————————

PROCEDURE for the confit tomatoes: they are prepared by cutting them in half and sprinkling them with sugar, oregano, finely chopped garlic and extra virgin olive oil in the oven at low temperature for 1 hour and half and then you can keep them in oil in the fridge for 3-4 days. ——————————————

PROCEDURE for the turnip greens pesto: blanch our turnips in salted water for 3-4 minutes and use a good part of it to make the pesto. We drain and brown them in a pan with extra virgin olive oil, garlic and chilli. Then we blend them in the mixer with the pine nuts, the Parmesan cheese and some oil until a homogeneous sauce is obtained. We leave the rest of the turnip greens for the garnish.
——————————————-

EXECUTION of the dish: cook our fettuccine in the same cooking water as the turnips and, in the meantime, put the clove of garlic in a pan with 3-4 fillets of anchovy, add the remaining turnip greens and cook for 3-4 minutes. Drain the fettuccine even before it is al dente and finish cooking in the pan by gradually adding our turnip greens pesto and finally the confit tomatoes. Let it all flavor for another minute and then serve, garnishing each dish with anchovy fillets as well as the remaining turnip greens and enjoy your meal!