Tag: turnip

Recipe Baked pasta with turnip tops – Italian Cuisine

Recipe Baked pasta with turnip tops

  • 850 g turnip greens
  • 500 g rigatoni type pasta
  • 300 g Jerusalem artichoke
  • 200 g fresh goat cheese
  • 8 cherry tomatoes in oil
  • 2 anchovy fillets in salt
  • a red onion
  • a fresh chili
  • pecorino cheese
  • extra virgin olive oil
  • salt
  • pepper

For the recipe of baked pasta with turnip tops, peel the Jerusalem artichokes, cut them into pieces and boil them in boiling salted water for 20 minutes.
Clean the turnip tops and blanch them for a minute in salted water; drain and brown them in a pan with a little oil and chilli pepper for 5 minutes. Cut the onion into slices and brown it in a veil of oil for 5 minutes. Cook the rigatoni in plenty of boiling salted water, draining them 4-5 minutes before the scheduled time.
Blend the goat's cheese with the desalted anchovy fillets, 30 g of oil, a minced pepper and a ladle of pasta cooking water. Mix the rigatoni with this cream, the turnip tops, the Jerusalem artichokes, the browned onion the tomatoes in oil cut into slices and 4-5 cloves of grated pecorino cheese; transfer the dough into a pan and bake at 180 ° C for about 15 minutes. Bring it forward Prepare the pasta pan the day before and store it in the fridge. At the last, gratinatela in the oven at 180 ° C for 20 minutes.

Pasta with turnip tops: all recipes – Italian Cuisine

Pasta with turnip tops: all recipes

Paccheri, tortiglioni, linguine, ziti and penne. All the magic of pasta with turnip tops as well as the classic Pugliese orecchiette dish

It was the 1986 when we published this beautiful image of a traditional Pugliese dish: le orecchiette with turnip tops.

A great timeless classic that has crossed the borders of its homeland to be widely appreciated and consumed throughout the boot. The pasta with turnip tops is indeed one of the most famous pasta dishes of our kitchen which owes its success to an authentic and decisive taste.

To prepare it according to tradition, turnip greens are washed and dipped in boiling salted water together with fresh orecchiette. Once cooked and drained al dente, they are stirred in a pan where hot oil flavored with garlic and chilli has been prepared. There are those who also fried anchovies, taking care to melt them and mix them well with the dressing. Others, on the other hand, love complete the recipe with a sprinkling of sheep's cheese, ricotta salata or aged cow's cheeses.
All these variations open the doors to one infinite series of versions of pasta with turnip tops, perfect to enjoy one of the most interesting ingredients of this season.

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Risotto with turnip tops: the recipe – Italian Cuisine

Risotto with turnip tops: the recipe

The recipe for risotto with turnip tops that has made the guests of La Scuola de la Cucina Italiana go crazy

Tuesday, November 27th, at La Scuola de la Cucina Italiana, a special tasting of 8 hops Angelo Poretti Brewery, combined with the preparations of the chef Michele Abruzzese, including a special one risotto with turnip tops.

As explained during the evening by Flavio Boero, Beer Expert of the brewery, the beer 8 Luppoli Gusto Toast goes perfectly with dishes that have the same toasted hints, such as grilled red meats, aged cheeses or with chocolate and hazelnuts.

Our chef Michele Abruzzese, originally from Puglia, could only choose a typical ingredient of his land, the turnip tops, to prepare a tasty risotto, suitable for autumn and winter.

The recipe for risotto with turnip tops

Ingredients for 4 people

300 g Carnaroli rice
1,000 ml vegetable stock
60 ml White wine
30 g Pecorino
80 g Butter
30 g Shallot
10 g Anchovies
300 g Turnip greens
Boiled chestnuts


Wash the turnip greens and divide the leaves from the hard part of the stem. Switch to the extractor the leathery and fibrous parts, cut into pieces, to obtain an extract.
Sauté the chopped shallot with 40 g of butter in a large, low pan for three minutes and on low heat.
Add the rice and toast for about two minutes over medium heat. Add the wine and let it evaporate.
Pour several times with the vegetable stock and cook for about 14 minutes.
Meanwhile, cut the leaves and the florets in julienne. Blend the butter with the anchovy fillets.
At one minute from the end of cooking add the julienne and turnip tops.
Remove from the heat and stir in the anchovies butter and the pecorino cheese.
Distribute in 4 hot plates and finish with boiled chestnuts.

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Do not miss the chance to taste the delicacies of our chefs at the special events of La Scuola de la Cucina Italiana.

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