Tag: greens

Orecchiette with turnip greens recipe – Italian Cuisine

The orecchiette with turnip greens are a fantastic first course of the Apulian tradition, let's prepare them together

Ingredients FOR EARS

300 g re-milled durum wheat semolina
salt

Ingredients FOR THE DRESSING

1 kg turnip greens
4 anchovy fillets in oil
1 cloves of garlic
1 chilli pepper
salt
extra virgin olive oil

Duration: 1 h 30 min

Level: Middle

Dose: 4 people

FOR EARS
Knead the semolina with 150 g of warm water and a pinch of salt until a firm and smooth dough is obtained. Cover it with a towel and let it rest for 30 minutes.
disconnect small portions of dough from the dough and roll them on a pastry board to obtain loaves; cut them into small dumplings and, using the flat edge of a knife, "drag" them, then turn them over on the thumb to obtain the orecchiette.

FOR THE DRESSING
Peel turnip greens keeping only the most tender part. Wash them.
Tuffatele in abundant salted boiling water. After 2 minutes add the orecchiette; when they are still very al dente, drain everything.
Heat in a pan 4 tablespoons of oil with 1 clove of peeled and crushed garlic, the hot pepper cut lengthwise and the anchovies. When they are undone, remove the garlic and pour the orecchiette with the turnip greens into the pan. Stir and serve.

Hamburger recipe with poached egg and turnip greens – Italian Cuisine

Ingredients

500 g turnip greens
4 hamburger buns
4 eggs
garlic
vinegar
butter
extra virgin olive oil
pepper
salt

Duration: 50 min

Level: Middle

Dose: 4 people

Peel turnip greens and cut them roughly. Blanch them for 2-3 minutes in salted boiling water, then sauté them in a pan with a little oil and 2 cloves of garlic with the peel for 4-5 minutes.
Prepare poached eggs: in a saucepan, bring 500 g of water to a light boil, add salt and add 1 tablespoon of vinegar. Break 1 egg into a bowl; create a reel by turning the water gently with a spoon, then slide the egg into the center of the vortex. Cook it until the egg white is completely opaque (about 2-3 minutes). Extract the egg with the skimmer and place it briefly in a bowl with cold water: in this way you will stop cooking. Then drain it on kitchen paper. Repeat the same operation with the remaining eggs.
Cut half the sandwiches. Toast both sides in a non-stick pan, on the crumb side, with a knob of butter, until the crumb is slightly golden.
Slice the caps of the sandwiches in sticks, then assemble the hamburgers: spread the turnip greens, then the egg on the whole half rolls.
serve with pepper, accompanying with bread sticks.

To know: for a good result of the poached egg, use very fresh eggs, the egg white is more compact and viscous and when cooking it remains attached to the yolk without tearing in the water. To simplify the preparation of poached eggs, you can break the egg in a ladle with small holes, dip it in a saucepan with boiling water, lower the heat, cook it for 2-3 minutes and drain it.

Pici recipe with sausage ragout and turnip greens – Italian Cuisine

Ingredients

320 g fresh Tuscan pici type pasta
250 g fresh spicy sausage
200 g clean turnip greens
140 g clean catalonia (green part)
80 g grated Tuscan pecorino
1 small carrot
1 celery stalk
garlic
smoked paprika
extra virgin olive oil
salt

Duration: 30 min

Level: Easy

Dose: 4 people

Peel carrot and celery and mince them with a knife. Brown them for 2 minutes in a pan with 2 tablespoons of oil and 1 clove of garlic crushed with the peel, which you will eliminate at the end of cooking.
Cut the sausage into chunks, without eliminating the casing: in this way the pulp will remain in small pieces and will not crumble during cooking. Add it to the pan with the sauté and cook for 4-5 minutes.
Bring in the meantime, boil plenty of water in a saucepan. Add salt and dip the pici and turnip greens and the chopped catalunya. Cook for 7-8 minutes, then drain pasta and vegetables, keeping a little cooking water.
transfer them in the pan with the sausage and sauté them over high heat, adding half the pecorino cheese and a little cooking water.
serve the pici completing with a pinch of paprika and the rest of the pecorino.