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Orecchiette with turnip tops and robiola
ingredients
servings
4
Orecchiette, pasta
320 grams
Onions
1 unit
Extra virgin olive oil
to taste
Rapiniorbroccoli rabe
400 grams
Salt
to taste
Pepper
to taste
first courses from Italy - Puglia
Orecchiette with turnip tops and robiola
Orecchiette with turnip tops and robiola
ready in
25 minutes
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with 
description
If you are looking for a creamy and inviting first course, I recommend the Orecchiette with turnip greens and robiola!
preparation
step 1
The first thing to do to prepare the Orecchiette with turnip greens and robiola is to clean the vegetables: first remove the stalks and thicker and larger leaves.
step 2
Select the florets and leaves, discarding the older ones leaving only those tender. Rinse thoroughly and place in a colander.
step 3
Put a pot with plenty of salted water on the stove and boil the turnip greens for 6 7 minutes when the water boils.
step 4
Meanwhile, in a saucepan, brown a finely chopped onion with a little oil and let it go for a few minutes.
step 5
Once the turnip tops are ready, drain and add them to the pan along with the onion and let go for a few minutes, adding salt and pepper.
step 6
Meanwhile, cook the pasta in plenty of salted water brought to a boil.
step 7
Add the robiola to the turnip greens and mix everything together, adding water to cook the pasta if necessary.
step 8
Once ready, the pasta will be drained and then added to the pan to stir for a few minutes. Serve your guests warm and creamy!
