I am not going to give you the recipe again here, but I thought I would give you some background on this delicious pasta dish that has its roots in Apulia. My recipe is one of many variations of this delicious pasta dish.
Sannicandro territory of Bari under the Norman-Svevo dominion in the XII and XIII centuries. Whatever their origin, they are the delicious!
The ingredients for the classic Apulian recipe are cime di rapa - literally turnip tops - and they are just this. The leave and flowerettes of the
The original recipe also calls for garlic, lots of extra virgin Apulian olive oil, anchovies, hot red pepper and grated aged ricotta cheese (similar to sharp pecorino cheese).
So there you have it!
p.s. the photos are linked from wikipedia.