Orecchiette with beet sprouts

Orecchiette with beet sprouts


Surprise your family with a refined, delicious vegetable and pasta dish!


For the dough:
350 g Farina
6 egg whites
1 pinch/es of salt
For the sauce:
600 g beet sprouts
3-4 salted anchovies
5-6 tbsp olive oil
2 garlic cloves
1 hot pepper
salt to taste


Preparation of the dough:

  • Knead the flour, egg white, salt and water, if necessary, to a firm dough.
  • The dough should be elastic and homogeneous. Roll our rolls of about the width of a finger and cut these into 3-4mm thick slices.
  • Lay these onto a pasty board and press down slightly until they form the typical “orechiette” shape, i.e. concave on one side and convex on the other.
  • Leave the orechiette to dry for about ½ a day.     

Preparattion of the sauce:

  • Cut the beet sprouts into small pieces. Scrape the salt off the anchovies and quickly wash and dry them and cut into small pieces.
  • Boil the beet sprouts in salted water and after around 10 to 15 minutes add the orecchiette to the same pan. Continue boiling.
  • In the meantime heat the oil in a large frying pan and fry the sliced garlic and the chilli pepper.
  • As soon as the garlic has obtained a golden colour (do not burn it), remove the pan from the heat and add the anchovies.
  • Press them down with a fork. Drain the pasta and the beet sprouts when cooked ad add to the frying pan.
  • Mix around for one minute. Serve hot.
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