Cavatelli with turnip greens Maltagliati with sausage

THE cavatelli with turnip greens are a tasty first course of fresh pasta and vegetables that we find in the tradition of most of the regions of Southern Italy. A prescription easy which focuses on the freshness of the vegetables, it is ready in half an hour and conquers with a slightly crunchy final touch.

Ingrediants

  • 320 g of fresh cavatelli
  • 400 g of turnip greens
  • 2 cloves of garlic
  • 1 fresh chilli
  • 100 g of fresh bread crumbs
  • extra virgin olive oil
  • salt

How to prepare: Cavatelli with turnip greens

THE cavatelli with turnip greens they are a tasty first course. A recipe based on simple ingredients from southern tradition which is prepared, with small local variations, in Basilicata, Molise and Puglia.

This version of ours, entirely vegetarian, provides that the turnip greens are stir-fried with oil, garlic And chili, and then add to the pasta together with toasted bread crumbs.

The turnip greens they are a vegetable with an intense, slightly bitter taste that goes perfectly with the fresh semolina pasta, the typical southern one that does not contain eggs. THE fresh cavatelli they are very simple to prepare in home: if you want to try your hand just follow the instructions you find in the recipe for Cavatelli with broccoli.

They also belong to the vast family of Brassicaceae, like the “cousins” broccoli, the turnip greens are rich in mineral salts, vitamins And antioxidants. When purchasing, make sure that the stems are firm but not woody, the leaves are turgid and the inflorescences are completely in bud. A recipe of pasta with turnip greens which differs from the “land” tradition and is exquisite is that of Tagliolini with turnip tops, squid and bottarga.

OTHER TASTY RECIPES: Orecchiette with turnip tops, Pasta with broccoli and sausage, Cavatelli with walnut pesto, peppers and pecorino cheese, Friarielli in a pan

Easy execution Preparation time 15 min Cooking time 15 min Servings 4

How to prepare: Cavatelli with turnip greens

Preparation of Cavatelli with turnip greens - Phase 1

Preparation of Cavatelli with turnip greens - Phase 1

To prepare the cavatelli with turnip greens, start by cleaning the tops by removing the stalks that are too large. Rinse them under running water then separate the leaves from the stems. Cut the thickest leaves into strips and the stems into small pieces. Reduce the crumb into large crumbs. Chop the chilli and put half of it in a pan with a drizzle of oil. Add the crumb and toast it.

Preparation of Cavatelli with turnip greens - Phase 2

Preparation of Cavatelli with turnip greens - Phase 2

When it has a nice golden color, let it cool then chop it in a blender. Keep aside. In the meantime you will have placed a large pot with salted water on the stove to cook the pasta. In a sufficiently large pan, brown the garlic cloves, whole and jacketed but slightly flattened, with the other half of the chilli pepper and a generous drizzle of oil. When the garlic has browned, add the turnip greens.

Preparation of Cavatelli with turnip greens - Phase 3

Preparation of Cavatelli with turnip greens - Phase 3

Cook the turnip greens for about 10 minutes, at the end of cooking remove the garlic cloves and season with salt. In the meantime, boil the fresh cavatelli for 5 minutes and drain them keeping a little of the cooking water. Transfer them to the pan with the tops and sauté everything over a high flame, adding a few spoonfuls of water to whisk if necessary.

Preparation of Cavatelli with turnip greens - Phase 4

Portion the cavatelli with turnip greens into individual dishes, complete with the toasted breadcrumbs and possibly with a drizzle of oil and serve.

.