Tag: greens

Pappardelle recipe with turnip greens, stracciatella and anchovies – Italian Cuisine

Ingredients

800 g turnip greens
350 g pappardelle
150 g stracciatella
garlic
anchovies in oil
extra virgin olive oil
salt
pink pepper

Duration: 30 min

Level: Easy

Dose: 4 people

For the recipe for pappardelle with turnip greens, stracciatella and anchovies, clean the turnip greens and scald them in boiling salted water for 2-3 minutes. Drain them, keep the florets aside and blend the leaves with 85 g of oil, obtaining a bright green sauce.
Boil the pappardelle and, meanwhile, heat a drizzle of oil in a pan with 1 clove of crushed garlic. Drain the pasta and toss it in the pan with the tops kept aside and the green sauce. Complete the dishes with 1 spoonful of stracciatella, 2 anchovy fillets each and pink pepper

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Recipe Soufflé of maltagliati, broccoli and turnip greens – Italian Cuisine

Ingredients

500 g fresh egg lasagna
500 g milk
250 g broccoli
250 g turnip tops
200 g fresh cream
40 g flour
40 g butter
6 pcs eggs
Parmigiano Reggiano Dop
nutmeg
salt
pepper

Duration: 1 h

Level: Middle

Dose: 6-8

For the recipe of the soufflé of maltagliati, broccoli and turnip greens, heat the milk slightly with a grating of nutmeg. Melt the butter in a saucepan and add the flour, mixing well with a whisk. Cook for a couple of minutes, then pour in the milk, stirring constantly. Let the béchamel cool. Mix 6 eggs, a generous pinch of salt and the whipped cream, a little at a time.
FOR VEGETABLES: Peel the broccoli, divide them into small florets and cook them in boiling salted water for 1 minute. Drain while preserving the water and cut them into small pieces. Clean the turnip tops, break them and boil them in the broccoli water for 30-40 seconds; drain and squeeze them.
FOR THE PASTA: Cut the lasagna into irregular pieces. Blanch the maltagliati obtained in boiling water for 1 minute, drain and cool in iced water.
FOR SOUFFLÉS: Grease 8 single-portion casseroles (ø 9 cm, h 5 cm). Mix the maltagliati and vegetables with the bechamel; divide the mixture into the cocotte and sprinkle the surface with 1 tablespoon of grated Parmesan; seal them and place them in the refrigerator. Bake the soufflés in a hot oven, in ventilated mode, at 180 ° C for 15-16 minutes. Remove from the oven and serve.

Recipe Turnip greens and Verona celery with spicy bread – Italian Cuisine

Ingredients

1 pc celery or Verona celeriac
700 g turnip tops
50 g breadcrumbs without crust
35 g tomato paste
garlic
salt
fresh chilli
extra virgin olive oil

Duration: 2 h 30 min

Level: Easy

Dose: 4 people

For the recipe of turnip greens and Verona celery with spicy bread, blend the sliced bread with chopped chilli (measure it to taste, we used 2), tomato paste and 10 g of oil; collect the crumbs and compact them, obtaining a loaf. Wrap it in cling film and place it in the freezer for 2 hours.
FOR VEGETABLES: peeled turnip greens and celeriac; cut them into small pieces. Blanch the tops in boiling salted water for 3-4 minutes and drain. Then sauté in a pan with a little oil and a clove of crushed garlic. Add salt. Also sauté the celeriac in a pan with 1 tablespoon of hot oil and a pinch of salt for 10 minutes. Remove the dough from the freezer and grate it in flakes on a plate. Cook them in the microwave for 2 minutes at 900 W. Distribute them over the vegetables and serve.