Turnip greens and raw peppers
At the Bottega we like to prepare raw peppers with polenta, fried potatoes or to accompany turnip greens. For example, turnip greens with raw peppers is a very tasty recipe, to be prepared as a side dish to go with meat dishes but also with fish, eggs or cheese. A dish that comes from the country tradition, combining two typical ingredients, simple but very tasty.
Turnip tops and cruschi peppers recipe ingredients
- 500g turnip greens (serves 4)
- 2 fried raw peppers
- 1 clove of garlic
- Chilli pepper to taste (if desired)
- Salt to taste
How to make the turnip tops and cruschi peppers
Clean the turnip tops, removing the most damaged outer leaves and the thicker stalks that are difficult to cook. Rinse them in cold water, then boil them for a few minutes in boiling salted water. Drain the turnips and run them quickly under cold water.
In a frying pan, put the clove of garlic in two turns of extra virgin olive oil with thinly sliced chilli pepper (if desired).
Fry everything, then add the turnip tops, blanched, drained and chopped. Add salt to taste and sauté for a few minutes; halfway through cooking, crumble the fried peppers (available here) into the turnips.
