Description
Undisputed protagonists of Apulian peasant cuisine. A great classic to season orecchiette, to be tasted also on croutons for an aperitif.
Oil, chilli pepper and a touch of garlic: in the traditional recipe for turnip tops in the Apulian style there are a few simple and essential ingredients. In this jar you will find them all: just open it, heat it for a few minutes in a pan and the sauce for your orecchiette is ready. A deliciousness that will conquer you even on croutons.
Our turnip tops in the Apulian style are a native variety from the Galatina area, in Salento. We grow them starting in October and harvest them from February to March. The harvest is staggered: we return to the same plant several times to choose the most tender and green tops, which we then blanch and jar in oil, without artificial preservatives. We do everything by hand, as we learned in our grandmothers’ kitchens.
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