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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

vegetarian with eggs with lactose high in calcium source of C vitamins high in potassium high in phosphorus

ready in

1 hour

difficulty

daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

The Apulian pitta with turnip greens

An even more Apulian reinterpretation of the typical Salento pitta, an incredible easy and tasty potato-based goodness

The Apulian pitta with turnip greens step 1

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.

The Apulian pitta with turnip greens step 2

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.

The Apulian pitta with turnip greens step 3

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.

The Apulian pitta with turnip greens step 4

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.

The Apulian pitta with turnip greens step 5

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.

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