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In "Puglian" way of cooking, the turnip tops are much more known as an accompaniment for "orecchiette", but they were also just used for other kinds of cooking. In fact, we find them also in this typical appetizer, easy to cook and good to taste!
Among the wines of "Colli Piacentini" that can be used to cook this dish as an alternative to the wines of Puglia, we recommend a Barbera vintage.
Ingredients:
Salt
1600 g of turnip tops
Olive oil (extra virgin)
2 cloves of garlic
1 glass of red wine
A few leaves of laurel
Pepper
Preparation
Wash the turnip tops with plenty of water to drain well and cook in a pot with water obtained from washing. During cooking, remove the liquid product from the rape so that the vegetables take on a sweet taste.
After 30 minutes lower the heat to a minimum and continue to heat slowly. Then add a little 'pepper, a pinch of salt and the cloves of garlic well chopped. Then put a little 'of extra virgin olive oil and pour a glass of red wine. Finally, add some bay leaf and stir well for preparation.
Continue cooking over a low heat for another 15 minutes and turn occasionally.
Drain it and then put the tops of turnip in a large serving dish.
Serve the "turnip tops in red wine" very hot.
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