Polenta with broccoli rabe
Polenta with turnip greens, a tasty and easy-to-make Calabrian recipe. A simple polenta enriched with turnip greens sautéed in oil, garlic and chili. Calabrian recipe is a poor dish that my grandmother used to enrich with beans, pieces of sausage and pork cracklings. The turnip greens can be mixed with polenta but I prefer to add them on the surface to better identify the ingredients. Let's see together how to proceed. A very simple single dish, or second course depending on the quantity, that combines the tradition of Northern and Southern Italy. Fast and nutritious, it is excellent on these winter days.
Ingredients
1 kg turnip greens2 cloves GarlicChili pepper300 g Instant polenta1.2 l WaterExtra virgin olive oilSalt
Preparation
Clean the turnip greens and remove the tougher leaves, keeping the florets and the most tender leaves. Wash well and place everything in a colander. In a saucepan, bring plenty of salted water to a boil and boil the turnip greens, letting it cook for about 10/15 minutes, stirring often. The cooking time depends on the length of the buds, but it is recommended to leave them al dente. Then drain the turnip greens, removing all excess water. Heat a drizzle of extra virgin olive oil in a non-stick pan and sauté the garlic with the chili; Add the boiled turnips and season with salt. Sauté the turnips in a pan for about 10 minutes without a lid, so that everything dries well and, once ready, remove from the heat. In a tall, large saucepan, bring plenty of salted water to a boil and pour in the polenta, stirring vigorously with a whisk. Cook for about 8 minutes or until the polenta has acquired the desired consistency. When the polenta is ready, divide it into the various plates and place a generous forkful of sautéed turnip greens on each of them. Serve hot with slices of toasted bread. A dish that can also be enjoyed cold or, just add a little water, and heat on the stove mixing everything. A recipe that can also be made with whole meal polenta and turnip like can be replaced with chard with a much more delicate flavor.
Polenta with turnip greens, a tasty and easy-to-make Calabrian recipe. A simple polenta enriched with turnip greens sautéed in oil, garlic and chili. Calabrian recipe is a poor dish that my grandmother used to enrich with beans, pieces of sausage and pork cracklings. The turnip greens can be mixed with polenta but I prefer to add them on the surface to better identify the ingredients. Let's see together how to proceed. A very simple single dish, or second course depending on the quantity, that combines the tradition of Northern and Southern Italy. Fast and nutritious, it is excellent on these winter days.
Ingredients
1 kg turnip greens
2 cloves Garlic
Chili pepper
300 g Instant polenta
1.2 l Water
Extra virgin olive oil
Salt
Preparation
Clean the turnip greens and remove the tougher leaves, keeping the florets and the most tender leaves. Wash well and place everything in a colander. In a saucepan, bring plenty of salted water to a boil and boil the turnip greens, letting it cook for about 10/15 minutes, stirring often. The cooking time depends on the length of the buds, but it is recommended to leave them al dente. Then drain the turnip greens, removing all excess water. Heat a drizzle of extra virgin olive oil in a non-stick pan and sauté the garlic with the chili; Add the boiled turnips and season with salt. Sauté the turnips in a pan for about 10 minutes without a lid, so that everything dries well and, once ready, remove from the heat. In a tall, large saucepan, bring plenty of salted water to a boil and pour in the polenta, stirring vigorously with a whisk. Cook for about 8 minutes or until the polenta has acquired the desired consistency. When the polenta is ready, divide it into the various plates and place a generous forkful of sautéed turnip greens on each of them. Serve hot with slices of toasted bread. A dish that can also be enjoyed cold or, just add a little water, and heat on the stove mixing everything. A recipe that can also be made with whole meal polenta and turnip like can be replaced with chard with a much more delicate flavor.
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