Crostini with tzatziki and cherries
-3 recipes
Fusilli of chickpeas with turnip leaves
ingredients
servings
4
Chickpea flour pasta
250 grams
Turnip greens
300 grams
Cherry tomatoes
10 unit
Garlic
1 wedge
Extra virgin olive oil
2 spoons
Chili powder
1 teaspoon
Natural sea salt
to taste
first courses from Italy
Fusilli of chickpeas with turnip leaves
Fusilli of chickpeas with turnip leaves
ready in
20 minutes
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with 
description
A fast and tasty first course to recover the wonderful turnip and radish leaves, wrongly considered a waste in the kitchen.
preparation
step 1
First we separate the leaves from the turnips and radishes and wash them carefully under running water. We take great care during this process because there may still be soil residues.
step 2
After washing them, we cut the leaves coarsely and pour them into a pot, which we are going to fill with cold water. Then add a pinch of salt and cover.
step 3
Bring to a boil on medium heat and in the meantime put in a pan the tomatoes washed and cut into small pieces, chopped garlic, hot pepper and oil. Then add a pinch of salt and bring everything on the flame so as to flavor all the ingredients.
step 4
When the water has reached the boil, we collect the vegetables with a skimmer and transfer them to the pan, taking care to conserve the cooking water.
step 5
We bring the water to a boil and throw the pasta, remembering that usually the chickpea paste cooks very quickly (about 5 - 6 minutes).
step 6
Meanwhile, the pasta cooks, let's flavor the vegetables a few minutes, then drain the pasta al dente and condiamola with vegetables. If we like, dust the surface with a pinch of chilli powder and serve immediately.
