Orecchiette with beet sprouts

Orecchiette with beet sprouts

Tags: Pasta Meat | Fish

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


For the dough:
350 g
egg whites
1 pinch/es of
For the sauce:
600 g
beet sprouts
salted anchovies
5-6 tbsp
olive oil
garlic cloves
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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At a glance

Preparation time
100 min

Nutritional information

per 100g
protein 16g
fat 9g
carbs 55g
kcal 396
kj 1546
Products in this recipe