“Nfucate” or drowned turnips, a typical Salento recipe

urnips are a typical winter vegetable, they are well suited to many recipes.

Excellent for seasoning sandwiches, rustic pizzas and focaccias, ideal as a condiment for Pettole.

Also delicious ‘nfucate (drowned). The bitter taste of turnips mixed with the  spiciness  of chilli pepper conquers even the most refined palates, try it and believe it.

“Le rapa affogate o ‘nfucate” is a typical traditional recipe from Puglia, specifically Salento. We use them a lot during the winter, when the turnips are at their best. The secret of this recipe is in the simple ingredients, choose excellent fresh turnips, good extra virgin olive oil, garlic and chilli pepper.

Now let’s prepare our recipe for “nfucate” or drowned turnip

“Nfucate” or drowned turnips, a typical Salento recipe

Doses for:4 people Preparation Time:10 minutes Cooking Time:30 minutes

INGREDIENTS

• 2 kg of turnip tops;
• 2 hot peppers;
• 2 cloves of garlic;
• half a glass of water;
• Extra virgin olive oil and salt to taste

STEP

1. First, clean the turnips well, removing the larger stems and keeping the inflorescences and the more tender leaves;
2. Let’s wash our turnips well, place them in a colander and set them aside;
3. Pour the oil, the two crushed garlic cloves and the chopped chillies into a large pan;
4. Let it fry lightly over a medium heat, then immediately add the turnip tops, half a glass of water and a handful of salt;
5. We cover the turnip tops with a lid and after about twenty minutes of cooking, we mix and taste to evaluate if it is necessary to add more salt and more water;
6. Finish cooking for another 10 minutes;
7. Place the slices of toasted bread on a plate, fill with the turnips and serve hot… FABULOUS!!