3 RECIPES WITH TURNIP TOPS AGIZZA CIRO

Meatballs with turnip tops

INGREDIENTS FOR 4 PEOPLE

250 g of turnip greens
300 g of veal rump
1 egg
30 g of flour
1 clove of garlic
2 stalks of celery

30 g of capers in salt
1 shallot
3 tablespoons of extra virgin olive oil
1 tablespoon of vinegar
salt and pepper

PREPARATION

Prepare the tomato sauce by placing minced onion and garlic in a pan, with 4 tablespoons of olive oil. Wash and turn the turnip tops, then keep only the buds and the tenderest leaves. Place them in the steamer basket and boil for about 20 minutes. At the end, remove and chop. Mix the meat with the garlic and mix the mixture with turnip tops, egg, flour, salt and pepper.
Shape, with slightly moistened hands, many medium-sized meatballs and steam boiled for about 20 minutes. When finished, remove them, place them on a serving dish and keep warm. Rinse the capers carefully, clean and remove the celery and chop all very finely together with the shallots. Brown the mince with extra virgin olive oil for 5 minutes, add the vinegar and let it evaporate for another 3 minutes.
Serve the veal meatballs and turnip greens hot, accompanied by the prepared caper sauce.
Source: ricette.donnamoderna.com

 

 

Tofu cake and turnip greens

INGREDIENTS FOR 4 PEOPLE

300 g of tofu
200 g of turnip greens
extra virgin olive oil

salt
chili
sunflower seeds and toasted poppy

PREPARATION

Clean the turnip greens and then boil for about 7 minutes. Drain (leave a little water) and cool. Put a part of the florets in an immersion glass with 100 g of tofu and the cooking water. Make a cream whose density will be at your pleasure, season with salt and oil. Pan the rest of the tops with oil and salt and a little pepper; take 200 g of tofu, cut into slices and put it in the pan to color on both sides. To serve, place the cream on the base and then alternate the tofu and the tops in layers. Decorate with toasted seeds.
Source: veganblog.it

 

Risotto with turnip tops, anchovies and squids

INGREDIENTS FOR 4 PEOPLE

300 gr of carnaroli rice
500 gr of turnip tops
5 fresh squids
4 anchovies in salt
3 dried tomatoes

1 garlic clove
salt to taste
Roman pecorino cheese
chilli
extra virgin olive oil

PREPARATION

Clean the turnip tops and cook them in abundant salted water and let them cool. Then put in a pan a clove of garlic with a little olive oil and add the anchovies in salt, cleaned and washed). As the oil warms up, the anchovies will melt. Brown the garlic and then add the rice and toast it. Add the turnip tops that you will have shredded and then start cooking adding vegetable stock. Cut two squids into cubes and cook in the pan with the rice and the tops. Cut the remaining 2 calamari into rings and flour them. Fry the rings in plenty of sunflower seed oil, drain and salt. Bring the risotto to cooking taking care to leave it moist and soft.
To serve you can use a disc; sprinkle with some pecorino romano and then fill the plate with the risotto. Sprinkle with chilli powder and then add the crispy calamari to the dish.
Source: cottononcotto.it