Seven salads - Day 3: Quinoa with balsamic brussel sprouts, golden beets, hazelnuts and gorgonzola
Ingredients
3/4 cup quinoa, rinsed
2 cups brussel sprouts, quartered the long way
3 tbsp balsamic vinegar
1/4 cup extra virgin olive oil
1 golden beets, finely shredded
1 shallot, roughly chopped
Mixed salad greens
1 pear, chopped
Chopped hazelnuts
Gorgonzola cheese

Orecchiette with Turnip Tops (cime di rape)
Preparation Time
35 min
Level of Difficulty
Easy
Traditional Apulian starter dish
Serves 4
350g Cannensi durum wheat Orecchiette
1kg Turnip tops
4 Salted anchovies
2 Garlic cloves
6 Tablespoons Cannensi extra virgin olive oil
Hot peppers and salt to taste

 
1 – Prepare the turnip tops removing the larger leaves and using only the stems and the softest leaves, wash in cold water

2 – Chop the hot peppers. Wash and descale the anchovies, chopping them very fine to make a paste

3 – Put Cannensi extra virgin olive oil in a pan over medium heat, once hot add the peeled garlic and the hot pepper. Once the garlic is browned add the anchovy paste, leave to cook until the anchovies no longer dissolve in the olive oil.

4 – In the meantime cook the Orecchiette in boiling water and salt, after a few minutes add the turnip tops and continue cooking until pasta is done. Strain and toss with the anchovy sauce, drizzle with extra virgin olive oil and serve immediately