Turnip tops or broccoli are typical seasonal winter vegetables. Rich in vitamin K, mineral salts, and folate, they are excellent antioxidants.
An excellent dish for a tasty and fanciful dinner is precisely the one that sees turnip tops as the queens of taste, which go very well with pasta, even better if it is handcrafted.
In this version, I used pasta from the Luca Crimi farm. I suggest the rigatoni organic pasta from Perciasacchi “Long Farro” or the organic penne rigate from Timilia with wholemeal semolina from Timilia. Good pasta can only enhance a sauce with a strong taste like this.
Ingredients for 4 people:
– 320gr of pasta
– 45 g of raisins which you will have to soak in brandy or cognac for about 30 minutes
– 5 heaped spoons of tunes or cognac
– 500 gr of turnip tops
– 40gr of pine nuts
– 8 anchovy fillets in oil
Put the turnip tops, already cut into small pieces, in a saucepan with water (which you will salt only halfway through cooking). Once cooked, take them out by draining them well (BUT do not throw away the water, you will need it to cook the pasta) and put them in a pan where you have already sautéed some oil with 2 cloves of garlic (and 3 anchovy fillets. When the garlic turns golden remove it.
Add the raisins with the remaining brandy and cook for about 15 minutes over low heat, it will help to evaporate the alcohol.
Add to the mixture the pine nuts that you have previously toasted and grate some lemon zest into them and switch off.
Bring the cooking water from the turnip greens back to a boil and cook the pasta. Take it out al dente and throw it in the pan with the sauce. Sauté it for at least two minutes, switch it off, add the remaining anchovy fillets cut into small pieces and serve hot on the table.
Enjoy your meal!