"Penne" pasta with aliciotte and turnip greens

Ingredients for 4 persons

• 400g hg of penne rigate pasta
• 4 fillets of aliciotte already drained from oil
• 1 cloves of garlic
• stale bread (crumb)
• 300g of cleaned turnip greens
• 1 chili pepper
• 100g of strong Provolone cheese
• extra virgin olive oil
• salt
• pepper

Preparation

Boil the turnip greens in boiling water. Drain well and keep apart (saving cooking water as well). Pay 4 spoons of extra virgin oil in a large frying pan, add the garlic and a little bit of chopped chili pepper and make fry. Add the turnip greens and make them flavouring for few minutes. Remove from flame and take the garlic away. Crumble roughly the crumb of stale bread and fry in another pan with 3 spoons of very hot oil. Boil the penne pasta in boiling water where turnip greens have been coocked before. Drain the pasta when it is still �al dente�, dress with the turnip greens, crumbled crumbs and the chopped anchovies and stir well for seasoning homogeneously. Put a layer of seasoned pasta in 4 one-portion bowls, top with some slices of Provolone and repeat the sequence of the layers until ingredients are over. Bake at 200 �C and cook for 5 minutes. Serve immediately.