Tag: greens

Recipe Turnip greens, borlotti beans and porcini mushrooms – Italian Cuisine

Ingredients

500 g clean turnip greens
200 g dried borlotti beans
200 g fresh porcini mushrooms
10 g celery
10 g carrot
10 g onion
10 g garlic
rosemary
laurel
chili pepper
salt
extra virgin olive oil

Duration: 2 h 15 min

Level: Easy

Doses: 4 people

Put soak the beans in plenty of cold water for 24 hours.
Drain them from the water and cook them in a saucepan with plenty of lightly salted water, together with celery, carrot and onion, also adding a sprig of rosemary and 1 bay leaf. Switch off after about 2 hours. Wash the buds and divide the leaves from the stems.
Centrifuge the latter to obtain a turnip greens water: season with salt and a pinch of chilli.
Clean the porcini mushrooms, cut into cubes and toss in a pan with a drizzle of oil and garlic for 2-3 minutes. Sauté the turnip tops in another pan with oil and chilli.
Heat the turnip greens water and pour a ladle into the dishes, add the porcini mushrooms, top leaves and borlotti beans. Complete with a drizzle of olive oil.

Cotechino recipe with lentils and turnip greens – Italian Cuisine

We experimented with the "slow cooker": an ally that cooks for a long time, in a very delicate way, and without the need for control. To go out in the morning and find New Year's dinner ready in the evening

Ingredients

700 g 1 fresh cotechino in a vacuum bag
500 g Castelluccio lentils
200 g peeled turnip greens
1 carrot
1 pomegranate
1 onion
cloves
rosemary
garlic
chili pepper
dry white wine
salt
extra virgin olive oil

Duration: 8 h 10 min

Level: Easy

Doses: 4 people

Wash tightly pack the cotechino, place it still packaged in the slow cooker and cover it with water.
Switch on over low heat and cook for 4 hours, then add 1 glass of wine to the cooking water and add 1 peeled carrot into pieces and 1/2 an onion stick with 2 cloves, 1 sprig of rosemary, a pinch of salt and lentils. Cook for another 4 hours.
Remove finally the cotechino from the pot, remove it from the bag, remove all the fat and dab it with kitchen paper.
Seared quickly pan the turnip greens with a drizzle of oil, 1 whole clove of garlic, salt and a piece of chilli.
Serve them with sliced cotechino and lentils; completed with pomegranate grains.

Recipe Tagliolini with butter and turnip greens – Italian Cuisine

Ingredients FOR THE PASTA

200 g re-milled whole durum wheat semolina
200 g flour 00
5 g extra virgin olive oil
3 eggs
White vinegar

Ingredients FOR THE SOUR BUTTER

80 g butter
80 g sliced clean onion
85 g white wine
40 g white vinegar
4 anchovies
salt
chili pepper

Ingredients FOR TURNIP PLANTS

Duration: 1 h 15 min

Level: Medium

Doses: 4 people

FOR PASTA
Knead flour and semolina with eggs, then add the oil and a drop of vinegar. Work the mixture until, from a sandy consistency, it will compact into a stick. Seal it with plastic wrap and let it rest in the fridge for at least 1 hour.

FOR THE SOUR BUTTER
Slice the onion and cook it in a small saucepan with the wine, vinegar and anchovies for about 10 minutes, until the slices are transparent. Add the butter and let it melt off the heat, then strain it by passing it through a fine sieve. Let it cool. At the end season with salt and chilli.

FOR THE TURNIP PLATES
Dried 8 leaves of turnip greens in the oven at 60 ° C for 1 hour or in the microwave between two sheets of plastic wrap for 3 minutes at maximum power. Then blend them into a fine powder.

FOR THE TAGLIOLINI
Roll out the pasta in 2 mm thick sheets and pass them to the guitar, obtaining the tagliolini. Cook them in salted water for about 3 minutes and stir in the sour butter. Complete with the turnip greens powder.

Incoming search terms:

Tagliolini