Preparation

Start by making the pasta, in a bowl mix together the semolina flour and water.

Transfer to a clean work surface and knead until smooth.

Cover the dough with a slightly damp clean tea towel and rest for 20 minutes. 

Once the dough has rested, chop the dough into 4. Roll each quarter into a long sausage shape about 1cm in diameter then cut into 1cm pieces.

Take each piece and roll into a ball. Using a cutlery knife press down on an angle and drag the dough so it rolls towards you. Flip the shell over and repeat on the other side to form the orecchiette shape. Repeat until all the dough is used up. Leave them to dry on a tray while preparing the cime di rapa.

For the cime di rapa remove the stems from the turnip top greens. Tearing up green tops unto chunks.

Boil the greens in salted water for 5 mins and transfer to ice water.

Once cool, squeeze the greens and set aside.

Heat a saucepan with salted water and bring to the boil. Add the pasta and cook for 2-3 minutes.

While the pasta is cooking, heat a 30cm HexClad pan with 1 tbsp of olive oil, add the anchovies and fry for a few minutes, add the turnip greens, whole bashed garlic clove and half a red chilli and fry for a couple more minutes. 

Drain the pasta and add to the frying pan and toss through the anchovies and turnip greens. Remove the ½ red chilli and garlic.

Serve the pasta and greens with your toasted breadcrumbs and season with pepper.