In Rome they are called broccoletti, in Naples friarielli, in Puglia cime di rapa and in Tuscany rapini. Are these different ways to understand the same thing at the bottom?
broccoli, broccoli, rapini, friarielli, broccoli of turnips, turnip tops. Are they just different ways to understand the same thing at the bottom? We try to understand each other well. THE friarielli (or broccoletti di rapa) are simply the most developed part of the turnip greens, in short it depends only on what part of Italy you are. In Rome, for example, the newly developed inflorescences of the rapa top are called broccoletti (not to be confused, for the name, with broccoli, deriving from the rambling broccoli cabbage) in Naples friarielli, in Puglia turnip tops and in Tuscany rapini. Often, however, when we speak of friarielli, we only eat the leaves, when we speak of broccoletti we consume the biggest "flower" among the leaves. Discovered then the truth about the difference between broccoli and broccoli, here are a couple of traditional recipes simple, but of substance, to cook them better.
Orecchiette with turnip tops
Orecchiette with turnip tops are a typical dish of Apulian cuisine, which you absolutely must know. Here's how to proceed: clean the turnip tops, removing the outer leaves and keeping only the bud and the tenderest inner leaves. To facilitate cooking, make a deep cross cut on the hardest part of the stem. Dip the turnip greens (2 kg) in plenty of boiling salted water, for 4-5 minutes, if you use fresh orecchiette (about 6 minutes of cooking, 400 g for 4 people). Add the pasta. Cut the onion into very thin slices. Pour the oil into a saucepan, add the onions in the cold, fry until the onion is golden. Be careful not to burn them. Remove from heat and slowly add three whole anchovy fillets. When cooked orecchiette, drain. Return the orecchiette with turnip tops to the cooking pot, still hot. Add the oil. Mix well mixing all the ingredients. Let them rest, slightly warm are even better.
Turnip greens and sausages
The first step is the same: clean the turnip tops removing the hardest leaves and stems. In a pan fry the oil, garlic and chilli, until the garlic is golden. Add the turnip greens without draining them too much. Cook the turnip greens covered over a gentle flame, turning them from time to time. Salt halfway through cooking. When the turnip greens have wilted, remove the lid and continue cooking, leaving them slightly al dente, because they will finish cooking together with the sausages. Brown the sausages separately in a pan with a little oil. Cover the sausages with a lid and cook. During cooking, use a fork to prick the fat. At this point add the sausages with turnip tops together with the cooking sauce. Mix the ingredients well and, if necessary, add salt, add a little lemon. Finish cooking together in order to flavor the turnip tops and sausages and, this time serve the dish still warm, perhaps adding some pecorino.
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