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The Apulian pitta with turnip greens
ingredients
servings
4
Potatoes
5 unit
Rapiniorbroccoli rabe
400 oz
Onions
1 unit
Capers
1 spoon
Cherry tomatoes
10 unit
Eggs
2 unit
Grated Parmesan cheese
100 oz
Extra virgin olive oil
to taste
Salt
to taste
Oregano
to taste
Pepper
to taste
single courses from Italy - Puglia
The Apulian pitta with turnip greens
The Apulian pitta with turnip greens
ready in
1 hour
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with 
description
An even more Apulian reinterpretation of the typical Salento pitta, an incredible easy and tasty potato-based goodness
preparation
step 1
Boil the potatoes for about 30 minutes or until they are soft. Clean the turnip greens and boil these too for about ten minutes.
step 2
Meanwhile prepare the sauce. In a pan, brown the chopped onion in low oil over low heat. After 10 minutes add the chopped tomatoes, capers, salt, pepper and abundant oregano. Leave to cook for another 10 minutes.
step 3
With a potato masher, mash the potatoes and put them in a large bowl. Add the grated cheese, eggs, a pinch of salt, pepper and mix well.
step 4
Grease the base of the pan with two spoons of the prepared sauce. Spread half of the potato mixture. Spread part of the onion and tomato sauce and half of the turnip tops over the potatoes.
step 5
Make the second layer with the remaining potatoes, level them well and distribute over all the sauce. Bake in a hot oven at 180 degrees for 30 minutes. Before serving, put the remaining turnip tops on the surface.
