For the "Orecchiette" (small ear-shaped pasta):
300 g durum wheat flour	warm water
300 g soft wheat flour	salt
For the sauce:
600 g turnip leaves	4 anchovy fillets, finely chopped
2 garlic cloves	80 g pecorino or parmesan cheese, grated
2 dl oil	salt and pepper

Preparation

Prepare the orecchiette by mixing the durum and soft wheat flour on a work surface. Make a well in the center. Add the water and salt and knead energetically into a firm dough. When the dough is as firm as the bread dough, remove a small piece at a time and form small 30-40cm long cylinders. Roll them with your hands on the work surface and reduce their diameter up to a centimeter.

Cut each cylinder into small 3-4mm thick rounds and press with your thumb on each round. In this way you will get the typical shape of the orecchiette, hollow in the middle and slightly swollen and wrinkled on the outside. Leave the orecchiette to dry at least one day before cooking them.

Clean and wash the turnip leaves, drain and boil them in plenty of boiling salted water. When the turnips are ready, drain them and preserve the water in which they have been cooked.

Heat plenty of oil in a pan and fry the garlic. As soon as it has browned remove it and add the anchovy fillets. Melt them in the oil and simmer for a few minutes.

Add the turnip leaves, mix and simmer for about 5 minutes.

Bring the water in which the turnips have been cooked to the boil again and cook the orecchiette, drain them after 5 minutes they have come up to the surface.

Spoon alternate layers of orecchiette and turnip leaves onto a serving dish. Sprinkle with freshly ground pepper, raw extra-virgin olive oil and pecorino or parmesan cheese.