A delicious and light pasta dish, perfect with this gem of a rose from Montepulciano, the Silvium Rosato from Botromagno.

Ingredients (makes enough for 4 people):

• 500g orecchiette (the traditional ear-shaped pasta of Puglia)
• 1kg washed turnip greens, without stems
• Garlic
• 1 anchovy fillet
• Salt
• Chilli pepper
• Breadcrumbs

Method:

1) Gently boil the turnip greens in salted water. When cooked, remove the turnip greens, keeping the water to one side to cook the orecchiette in.

2) In a large frying pan, gently brown the garlic in a little olive oil, and then add the turnip greens and the anchovy fillet. Mix well, and leave to cook for about 5 minutes.

3) Meanwhile, cook the orecchiette in the turnip green water, until al dente.

4) Drain, add to the frying pan, and mix well for a couple of minutes.

5) Serve with a sprinkling of breadcrumbs and a little chilli pepper.