In this box you will find all the ingredients, organized in a beautiful gift box, to make a historic recipe, that of orecchiette with turnip tops (in cream), as well as a bottle of red wine and a bottle of extra virgin olive oil. Inside the box you will find a sheet with the preparation.
Turnip greens in oil
The turnip top is somewhat of a symbol of the Puglia region and its gastronomic history. If we think of turnip tops we think of the famous orecchiette with turnip tops. The plant is the turnip, obviously, the florets of the plant - that is, the inflorescences - which are the turnip greens. Here presented in a preserved version, "Pugliese style", in fact. In excellent extra virgin olive oil, with the addition of fragrant Mediterranean herbs. A product to try.
- Origin area
- Lecce / Salento
- GMO Free
- Handmade product
- Preservatives used
- Organic farming
- turnip greens 64%, extra virgin olive oil 34%, salt, aromatic herbs in variable proportions: dried garlic, dried oregano, dried basil, spicy chilli powder, dried rosemary; acidity regulator: citric acid.
- Suitable for
- 300 gr
- Short production line / 0 Km
- Laterradipuglia Conserve
Turnip greens in oil: good and simple, they really taste like Puglia
Turnip greens are somewhat of a symbolic ingredient of traditional Apulian cuisine and gastronomy. Their unique taste, slightly bitter and herbaceous and deliciously sweet at the same time, makes them truly versatile. Perfect in combination with the famous handmade Apulian orecchiette to create the first course which perhaps more than others symbolizes Puglia in the world, turnip tops lend themselves well to giving life to other combinations. With the sausage inside an irresistible Salento puccia, on pizza, or even as a light, healthy and tasty side dish alongside fish or meat second courses.
The Land of Puglia has chosen to cultivate, harvest and process these turnip greens one by one for you. And to put them in jars in excellent extra virgin olive oil, with the addition of delicious aromatic Mediterranean herbs. A simple product, these turnip tops in oil, with the right consistency, firm and full-bodied, to be used in the kitchen with imagination and versatility.
Turnip greens in oil The Land of Puglia: why choose them
Turnip greens are a bit like the "parsley" of Apulian cuisine. We have taken this statement a bit to the extreme, but it's true, turnip tops in Puglia are much loved and widespread. These turnip tops seasoned in the Apulian style are nothing other than the inflorescences of the turnip plant (before complete flowering) that La Terra di Puglia places and preserves for you in a vase with Apulian extra virgin olive oil.
La Terra di Puglia brand turnip greens in oil are healthy and safe. The product is sterilized and you can enjoy it simply as it is, or use it according to your imagination in the kitchen.
Information on Apulian turnip tops in oil
Zero preservatives and excellent Apulian turnip florets for a product that everyone really likes. As mentioned, turnip greens are the inflorescences of the turnip. The inflorescences usually turn yellow once flowering has taken place. In Puglia the florets are harvested before they turn yellow, when they are still green. We therefore collect them while still green one by one for the pleasure of our customers. To be tried according to your imagination in the kitchen or to be enjoyed as they are in a gourmet sandwich, alongside a second course of meat or fish, on pizza, or by preparing a pasta with turnip tops in oil, quick but very tasty.
8 other product:
The fig vincotto is one of the oldest products of the Apulian tradition, this product in particular was chosen for its high quality and for the use of manual and traditional techniques. Production is limited.
Lampascioni are small delicious onions typical of the Apulian tradition. In Puglia there is never a shortage: the ones we offer here are prepared exactly as per tradition and then potted for you, so that you can enjoy all the authenticity of Apulian flavors wherever you are, in any season of the year.
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The "Puntarelle" are the heart of the CATALONIAN CHICORY, a typical salad of our territory. We sow in October and harvest the vegetable between January and February. Our women defoliate the plant and manually cut the "scatuni", ie the shoots.
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