Tag: turnip

Recipe Conchiglioni stuffed, turnip tops and crunchy bread – Italian Cuisine

Ingredients

700 g turnip tops
1 pc slice of homemade bread
20 pcs conchiglioni of durum wheat
2 pcs avocado
1 pc lemon
Grated Dop Parmesan Cheese
fresh chilli
garlic
flaked almonds
cherry tomatoes in oil
anchovies in oil
extra virgin olive oil
salt
pepper

Duration: 1 h 10 min

Level: Middle

Dose: 4 people

For the recipe of stuffed conchiglioni, turnip tops and crispy bread, monddate the turnip greens and blanch them in plenty of boiling salted water for 2 minutes. Boil the conchiglioni in salted water, drain them al dente and cool them. Peel the avocados, cut them into pieces and blend them with the lemon juice, 2 tablespoons of grated Parmesan, a pinch of salt and freshly ground pepper. Transfer the mixture into a pastry bag and stuff the conchiglioni. Remove the crust of the homemade bread, cut it into small pieces and toast it in a pan with a little oil for 2-3 minutes, until it is golden and crunchy. Heat 5-6 tablespoons of oil in a frying pan and season with some chilli pepper, a couple of anchovies and 1 clove of crushed garlic with the peel. Arrange the turnip greens in a baking pan lined with baking paper and season with a couple of tablespoons of flavored oil. Place the stuffed conchiglioni on top, sprinkle with toasted bread, 2 tablespoons of grated Parmesan, a handful of flaked almonds, season with the rest of the flavored oil and bake at 190 ° C for 10-12 minutes. Take the conchiglioni out of the oven, place them on the plates, complete with small pieces of cherry tomatoes in oil 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.

Turnip greens and broccoli. Two traditional recipes – Italian Cuisine

In Rome they are called broccoletti, in Naples friarielli, in Puglia cime di rapa and in Tuscany rapini. Are these different ways to understand the same thing at the bottom?

broccoli, broccoli, rapini, friarielli, broccoli of turnips, turnip tops. Are they just different ways to understand the same thing at the bottom? We try to understand each other well. THE friarielli (or broccoletti di rapa) are simply the most developed part of the turnip greens, in short it depends only on what part of Italy you are. In Rome, for example, the newly developed inflorescences of the rapa top are called broccoletti (not to be confused, for the name, with broccoli, deriving from the rambling broccoli cabbage) in Naples friarielli, in Puglia turnip tops and in Tuscany rapini. Often, however, when we speak of friarielli, we only eat the leaves, when we speak of broccoletti we consume the biggest "flower" among the leaves. Discovered then the truth about the difference between broccoli and broccoli, here are a couple of traditional recipes simple, but of substance, to cook them better.

Orecchiette with turnip tops

Orecchiette with turnip tops are a typical dish of Apulian cuisine, which you absolutely must know. Here's how to proceed: clean the turnip tops, removing the outer leaves and keeping only the bud and the tenderest inner leaves. To facilitate cooking, make a deep cross cut on the hardest part of the stem. Dip the turnip greens (2 kg) in plenty of boiling salted water, for 4-5 minutes, if you use fresh orecchiette (about 6 minutes of cooking, 400 g for 4 people). Add the pasta. Cut the onion into very thin slices. Pour the oil into a saucepan, add the onions in the cold, fry until the onion is golden. Be careful not to burn them. Remove from heat and slowly add three whole anchovy fillets. When cooked orecchiette, drain. Return the orecchiette with turnip tops to the cooking pot, still hot. Add the oil. Mix well mixing all the ingredients. Let them rest, slightly warm are even better.

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Turnip greens and sausages

The first step is the same: clean the turnip tops removing the hardest leaves and stems. In a pan fry the oil, garlic and chilli, until the garlic is golden. Add the turnip greens without draining them too much. Cook the turnip greens covered over a gentle flame, turning them from time to time. Salt halfway through cooking. When the turnip greens have wilted, remove the lid and continue cooking, leaving them slightly al dente, because they will finish cooking together with the sausages. Brown the sausages separately in a pan with a little oil. Cover the sausages with a lid and cook. During cooking, use a fork to prick the fat. At this point add the sausages with turnip tops together with the cooking sauce. Mix the ingredients well and, if necessary, add salt, add a little lemon. Finish cooking together in order to flavor the turnip tops and sausages and, this time serve the dish still warm, perhaps adding some pecorino.