Rape al naturale

Natural turnip tops

5 1 review

Apulian turnip tops, picked by hand while still green, blanched and cooked naturally: inside there are only turnip tops, water and salt — no preservatives, no oil, no added flavourings. They are ready to use: drain them and serve, or turn them into orecchiette, puccia or pizza.

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2 12% €1.68
€7.00
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Data sheet

Manufacturer
Laterradipuglia Conserve
Reference
LTP-CAP-RAPENATUR
Origin area
Lecce / Salento
Handmade product
Si
Preservatives used
Naturali
Prodotto senza ACETO
SI
Formato
500 gr
Ingredients
Turnip tops 54%, water, salt.
Nutritional info
Average values per 100 g
Energy 101 kJ / 24 kcal
Fat 0 g
– of which saturates 0 g
Carbohydrate 3.8 g
– of which sugars 3.8 g
Fibre 2.6 g
Protein 1.0 g
Salt 1.6 g

Specific References

EAN13
8053689160420

Description

🥬

Natural Turnip Tops

“The parsley of Apulian cooking, ready in your pantry.”

Apulian turnip tops, hand-picked one by one, blanched and cooked naturally: only turnip tops, water and salt, with no added flavourings.

Picked by hand Water and salt No preservatives

Turnip tops — turnip greens, as they are also called — are the signature vegetable of Apulian cooking. Their flavour, slightly bitter and herbaceous yet pleasantly sweet, makes them unusually versatile: they are half of the dish that stands for Puglia around the world, orecchiette with turnip tops, but they are just as good inside a Salento puccia with sausage, on a pizza, or beside a meat or fish main course.

These ones are cooked naturally: no added flavourings, no oil, no preservatives. Inside there are only turnip tops, water and salt. It is the freest form you can buy them in — you season them your own way, and they sit in the pantry until you need them.

How we make them

From the field to the jar

1
Picked by hand
Turnip tops are the flowering shoots of the turnip plant: they are picked one by one, before the plant flowers fully, while they are still green and tender. Once they flower, they turn yellow.
2
Washed
They are washed carefully, one by one, before cooking.
3
Blanched
A quick blanching, just enough to set the colour and the texture.
4
Cooked naturally
A gentle cooking, with no flavourings added: no oil, no herbs, no preservatives. Water and salt, and nothing else.
5
Sterilised
The product is sterilised: that is what keeps it good in the pantry, with no need for preservatives.
💡 Natural or in oil? These are the natural ones: water and salt, nothing else, and you season them yourself. If you would rather have them already dressed, with extra virgin olive oil and Mediterranean herbs, that is a different product — the Apulian turnip greens in oil.

In the kitchen

What to do with them

🍝
Orecchiette with turnip tops
The Apulian first course par excellence. With proper semolina orecchiette, it takes minutes.
🥖
Puccia with sausage
Inside a Salento puccia — the local round bread — together with sausage: one of the best sandwiches there is.
🍕
Pizza and focaccia
On a pizza, on their own or with sausage and a little mozzarella; or baked inside a focaccia.
🥗
As a side dish
Drained and dressed with a drizzle of extra virgin olive oil, a clove of garlic and some chilli: a light side next to meat or fish.
🔥
Baked
In a baking dish with breadcrumbs and olive oil, until the top turns crisp and golden.
🥪
In a sandwich
Just as they are, in bread, perhaps with a slice of cheese or some cured meat.

The recipe

Orecchiette with turnip tops

The great Apulian dish. With the turnip tops already cooked, it becomes a quick recipe.

1
Drain the turnip tops
Lift them out of their liquid and let them drain well.
2
Start the pan
Extra virgin olive oil, a clove of garlic and, if you like it, some chilli. Many add an anchovy fillet and let it melt into the oil.
3
Season them
Add the turnip tops to the pan and let them take on the flavour over a lively heat for a few minutes.
4
Cook the pasta
Meanwhile cook the orecchiette in salted water and drain them al dente, keeping a little of the cooking water.
5
Toss together
Toss everything in the pan with a spoonful of the cooking water. If you like, finish with toasted breadcrumbs.
🍽️ Turnip tops come in other forms too: spreadable in the turnip greens cream, crisp in the taralli with turnip tops, or already paired with pasta in the mini orecchiette kit with turnip greens.

Product details

At a glance

Product Natural turnip tops, La Terra di Puglia brand
Ingredients Turnip tops, water, salt
Without Preservatives, added flavourings, oil
Processing Picked by hand, washed, blanched and cooked naturally
Keeping Sterilised product
Texture Firm and substantial
Flavour Slightly bitter and herbaceous, sweet at the same time
Origin Puglia
In the kitchen Orecchiette, puccia with sausage, pizza, side dishes

Frequently asked questions

Everything you may want to know

Are they already cooked?

Yes. They are blanched, cooked naturally and sterilised: you can eat them as they are, drained and dressed to taste, or toss them in a pan for a couple of minutes.

Is there oil inside?

No. Inside there are turnip tops, water and salt: the oil is up to you. If you prefer them already dressed in extra virgin olive oil with Mediterranean herbs, those are the Apulian turnip greens in oil.

Should they be drained first?

Yes: lift them out of their liquid and let them drain, then dress them or warm them through in a pan.

What is the difference between friarielli and turnip tops?

They are two close relatives, from the same family, called by different names from region to region: friarielli is the name used in Campania, cime di rapa — turnip tops — the Apulian one. They end up in different kitchens too: friarielli in Neapolitan dishes, turnip tops in orecchiette and in Salento puccia, with a stronger, more bitter taste.

What exactly are turnip tops?

They are the flowering shoots of the turnip plant, picked before the plant flowers fully, while they are still green. Left on the plant they bloom and turn yellow: that is why they are picked by hand, one by one, at the right moment.

Can I use them out of season?

Yes, and that is the point of the jar: fresh turnip tops have their season, these sit in the pantry and are there when you need them.
🌿

Puglia on the plate, in any season

Turnip tops picked by hand and cooked naturally, with water and salt and nothing else. You season them: on orecchiette, inside a puccia, on a pizza or as a side dish.

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Customer reviews

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Es hat mir sehr gut geschmeckt. Kann ich nur empfehlen!!

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