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Rape 'nfucate (poached turnip greens)
ingredients
servings
4
Rapiniorbroccoli rabe
2 oz
Garlic
2 wedges
Extra virgin olive oil
to taste
Laurel
4 leafs
Chili pepper
1 unit
Cherry tomatoes
6 unit
Salt
to taste
Side Dishes from Italy - Puglia
Rape 'nfucate (poached turnip greens)
Rape 'nfucate (poached turnip greens)
ready in
40 minutes
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with 
description
One of the poor dishes par excellence of traditional Salentine cuisine are the Rape 'nfucate! A
preparation
step 1
Clean the turnip greens well paying attention to preserve leaves and inflorescences, that is the most tender and tasty parts, eliminating the fibrous stems. At this point, wash them and let them soak in cold water.
step 2
In a large frying pan pour the oil, the two crushed cloves of garlic, the crushed chilli pepper and 3-4 bay leaves, fry just over medium heat and pour the turnip tops, half a glass of water and a handful of salt.
step 3
Fate appena soffriggere a fiamma media e versate subito le cime di rapa, mezzo bicchiere d’acqua e una manciata di sale.
step 4
Coprite le cime di rapa con un coperchio e dopo circa venti minuti di cottura, mescolate ed assaggiate per valutare se occorre aggiungere altro sale e altra acqua.
step 5
E’ importante che le cime di rapa affoghino nell’acqua, che non deve evaporare affinché l’ortaggio mantenga il suo sapore leggermente amaro, è importante quindi cuocere con il coperchio.
step 6
La cottura completa dovrebbe avvenire dopo circa 35 minuti di cottura.
