Tag: turnip

Risotto recipe with turnip tops and lemon – Italian Cuisine

Ingredients

360 g Carnaroli rice
250 g turnip greens
80 g butter
80 g Parmigiano Reggiano Dop
20 g acacia honey
12 whole leaves of turnip greens
1 chilli
untreated lemon
garlic
vegetable broth
Prosecco
extra virgin olive oil
salt
pepper

Duration: 1 h

Level: Easy

Doses: 4 people

Collect in a saucepan 200 g of lemon juice and reduce by a third. Add the honey and let it melt. Leave to cool, then add 150 g of extra virgin olive oil and whip with an immersion mixer, obtaining a sauce.
Seared the whole leaves of turnip tops, then drain and dry them, spread them out on a plate covered with plastic wrap, greased with oil. Cover with other plastic wrap, prick it and put in the microwave until the leaves are crisp.
Cleanse turnip greens and blanch them in boiling salted water, cool them in water and ice, then drain and squeeze them lightly.
Brown them in a pan with a drizzle of oil, 1 clove of garlic and 1 red pepper, for 1-2 minutes. Drain the excess oil, remove the garlic and chilli and blend them by adding vegetable broth until you have obtained a cream.
Toasted the rice in a saucepan with a pinch of salt, blend it with a sprinkle of Prosecco and cook it by adding the vegetable broth a little at a time (about 1.5 liters). 1 minute from the end of cooking, add the turnip greens cream and mix.
Stir risotto with butter, a drizzle of oil, parmesan, salt and pepper.
Serve it completing with the lemon sauce and garnish with the crispy leaves and grated lemon zest.

Turnip ravioli with roquefort and poppy seeds – Italian Cuisine

Ingredients for 6 people

Preparation of turnip ravioli with roquefort and poppy seeds

1) Obtain the beetroot puree. Peel 1 beet cooked, blend and drain well in a colander lined with gauze. Arrange the flour as a fountain on a pastry board or in a large bowl; slip out to the center eggs and add the puree of beet and a socket of salt; beat with a fork, gradually incorporating the flour, and knead everything vigorously for at least 15 minutes, until the dough is soft and elastic, but not sticky. Divide it into 4 loaves, wrap them in cling film and let them rest for 20 minutes.

2) Boil the potatoes. Slice the onions and stew them in a non-stick pan with 4 tablespoons ofoil; united salt, pepper, a few tablespoons of broth (or hot water) and continue cooking for 8-10 minutes, until they are tender and dry. Drain the potatoes, pass them through a potato masher and mix them onions cooked finely chopped, salt is pepper; let the dough cool and transfer it to a pastry bag.

3) Roll out the pasta in long thin sheets with the appropriate machine (penultimate notch). Spread out many piles of filling (equivalent to 1 teaspoon) on 1 sheet, cover with another strip of pasta and seal it well around the filling. With a round notched ravioli mold of about 6 cm cut out the ravioli. Continue in the same way until all the ingredients are used up and let the ravioli dry on a surface sprinkled with semolina (20 ').

4) Boil i ravioli in abundant salt water for 3-4 minutes. Drain them with a slotted spoon and sprinkle them with butter molten, i poppy seeds and the roquefort crumbled.

Recipe Squid stuffed with potatoes and turnip greens, courgette sauce and confit tomatoes – Italian Cuisine

Ingredients FOR THE ZUCCHINI SAUCE

200 g vegetable broth
4 courgettes
1 shallot
extra virgin olive oil
salt
pepper

Ingredients FOR THE SQUID

8 squid
500 g red potatoes
100 g clean turnip greens
extra virgin olive oil
vegetable broth
laurel
Juniper berries
garlic
salt
pepper

Ingredients FOR TOMATOES

500 g datterini tomatoes
Brown sugar
garlic
thyme
marjoram
extra virgin olive oil
salt

Duration: 2 h

Level: Medium

Doses: 4 people

FOR THE ZUCCHINI SAUCE
Cleanse the courgettes and cut them into pieces. Dip them for 1 minute in boiling salted water and cool them in water and ice. Brown the chopped shallot in a pan, add the courgettes and cook them for 1 minute, then sprinkle them with the broth. Cook for 8-10 minutes and blend with the immersion blender, adding 2-3 tablespoons of oil slowly. Season with salt and pepper.

FOR DATTERINI TOMATOES
Wash the datterini tomatoes, plunge them into salted water and cool them in water and ice. Peel and season with 1 tablespoon of brown sugar, one
pinch of salt and a drizzle of oil. Place them well apart on a baking sheet covered with baking paper, add garlic, thyme and marjoram, then bake at 120 ° C for 1 hour and 30 minutes. Once out of the oven, remove the aromas, let them cool and keep them in oil.

FOR THE SQUID
Clean the squid, separating the body from the tufts. Eliminate the internal bone and the external skin, then remove the leathery "beak" in the center of the tufts. Rinse them under water, dry and season with oil and salt. Sear the sacks of squid in a hot pan, turn them as soon as they swell and cook for 1-2 more minutes. Deglaze the pan with a ladle of vegetable broth and keep it to flavor the filling.
Jump quickly in a clean and very hot pan also the tufts, seasoned with oil and salt, and set them aside.
Boil the potatoes with the herbs for about 40 minutes, peel them and pass them through a sieve; season them with oil, salt and pepper.
Seared turnip greens in boiling water, cool them in water and ice, then cut them into pieces and sauté them in a pan with 1 clove of garlic, salt and pepper. Let them cool and incorporate them into the mashed potatoes, also adding the chopped tufts, the cooking liquid from the squid bags, salt and pepper.
Stuffed the sacks of squid with the filling and close them with a toothpick. Warm them in the oven at 180 ° C for 5 minutes and serve with the zucchini sauce and the datterini tomatoes.

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