1 kg/2 1⁄4 lb turnip tops
100 g/3 1⁄2oz salted anchovies, heads removed, cleaned and filleted, soaked in cold water for 10 minutes and drained
2 tablespoons olive oil 1 clove garlic 40 g/1 1⁄2 oz capers, drained, rinsed and chopped


1.Cook the turnip tops in salted, boiling water for 5 minutes, then drain well. Meanwhile, chop the anchovy fillets. Heat the olive oil in a pan, add the garlic and cook until lightly browned, then remove and discard it.
2.Add the anchovies and cook over a low heat, mashing with a wooden spoon until they have almost completely disintegrated.
3.Add the turnip tops, mix well and cook over amedium heat for about 20 minutes. Stir in the capers, then remove from the heat and serve.

Leave a Reply

Your email address will not be published.