Minestrone alla pugliese
Instructions
Possibly pick the turnip tops that have the florets in the flower because they are more flavorful.
Boil in salted water for about 10 minutes, then separate the stems from the flowers.
Mince the stems together with the onions, place the mixture in a pot and insaporitelo with three tablespoons of olive oil, a pinch of pepper and a little paprika.
After 5 minutes, pour a quart and a half of hot water and simmer for an hour and three-quarters.
Then, soak the pasta, stir and add the flowers of florets.
Stir and bring to boiling.
Turn Off.
Sprinkle cheese, stir well and let it sit for a few minutes minestrone.
Add another pinch of pepper and Chili, two tablespoons of olive oil and serve.
Accompanying wines: rosé wines Lagrein Trentino DOC, Rosato D.
O.
C.
Parrina, Castel Del Monte Rosato DOC.
Ingredients and dosing for 6 persons
- 900 g of turnip greens
- 2 onions
- 150 g of type tortiglioni pasta
- Grated pecorino cheese
- Chili powder
- 5 tablespoons of olive oil
- Salt
- 2 pinches of pepper