M�rke: Delfino Battista

Turnips 75%, Colatura di Alici (anchovy sauce), extra virgin olive oil, garlic, chili, salt.

Acidifier: citric acid.

Orecchiette Colatura,clams and broccoli

Ingredients

350 gr. orecchiette

60 gr. stale bread

100 gr. broccoli
Olive oil to taste.
2 cloves of garlic

250 gr. vongole

40 gr. pomodori secchi

3 dessert spoons of Colatura di Alici di Cetara

100 gr. Corbara cherry tomatoes

Salt to taste

Time
Clock 20



Orecchiette Colatura,clam and broccoli Recipe

Fry the garlic in the olive oil and remove from heat when golden. Add the vongole (clams) and let them cook for a few minutes until their shells open up.

Remove them from the pan. In the same pan, steam the broccoli (blanched and chopped small ) (save the broccoli water).

Cook the orecchiette al dente, in the broccoli water.

Drain and place in the pan.

Add the vongole (clams), the colatura di alici and the breadcrumbs (prepared from the stale bread toasted previously).

Mix well and serve at once.