Description
This is a typical Salento variety of turnip, which is part of our very identity in Apulia Region.
It is grown starting in October and picked in various phases between December and March.
Once picked the turnips are hand washed to eliminate the hardest parts, scalded and finely minced with extra-virgin olive oil.
We use it with the orecchette pasta of Puglia, with anchovies and chili pepper, but also with rustic focaccia, together with ricotta or mozzarella; it is also delicious on pizza alongside sausage.
This post is also available in: FR
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