Orecchiette with Cime di Rapa

Method

1. Put water to boil and salt it.
2. In a small pan, heat a drizzle of oil, add chopped spring onion and anchovy; let the anchovy dissolve.
3. Add the cime di rapa stem extract and turmeric (both fresh root and powder).
4. Blanch the cime di rapa leaves together with the orecchiette in boiling water.
5. Drain the orecchiette and leaves slightly al dente, reserving some cooking water.
6. Transfer pasta and leaves to the pan with the sauce, add a little cooking water and finish cooking while tossing.
7. Add grated salted ricotta and mix.
8. Serve and, if desired, garnish with crumbled tarallo and a grind of black pepper.