Torchietti 300 gr.
Turninp tops (cime di rapa) 800 gr.
Cetara's anchovy fillets 8
Garlic 1 clove
Extra Virgin olive oil
Separate the most tender turnip tops from the leaves, wash them and cook them in boiling salted water. After 5 minutes of cooking add the "torchietti" in the same water.
In a frying pan cook the garlic until golden brown than add ancovy fillets and a teaspoon of their oil.
Drain the pasta with the broccoli and stir-fry in the pan with garlic and ancovy.
Add pepper and serve hot