Ingredients for 4 people:
4 fillets of anchovies
1 clove of garlic
300 g of turnip greens
100 g of mixed sheep cheese
300 g of orecchiette
salt, pepper and pepper to taste
200 g Ricotta of Bufala Campana DOP

Clean the leaflets of turnip greens, wash them thoroughly and cut them into small pieces. Remove the hardest stems.
Bring a saucepan to the boil with plenty of salted water. Add turnip greens and orecchiette.
In a large pan, put the anchovies in oil, extra virgin olive oil, chili (optional), garlic and pepper. Cover and cook for a few minutes. Add the ricotta, mix well and turn off the heat.
After 13 minutes, turn the pan back on with the sauce, add the pasta and the leaves of turnip tops with a slotted spoon.
Increase the heat to allow the excess water to dry. Sprinkle with grated cheese mixed sheep or sheep cheese. Serve hot.