Ingredients for 4 people
- 500 g spaghetti;
- 1 kg turnip greens to be cleaned;
- 4/5 Regina-type tomatoes;
- 60 g breadcrumbs;
- 30 g Il Gentiluomo EVO olive oil;
- 60 g L’Equilibrato EVO Olive oil;
- 1 clove of garlic;
- 1 bay leaf;
- Salt to taste;
Procedure:
- Clean the turnips, remove the large outer leaves, wash in plenty of water and drain.
- Put a pot with plenty of water on the stove; in the meantime, pour Il Gentiluomo EVO olive oil oil and breadcrumbs into a large, low frying pan, stir over low heat until golden brown and set aside;
- As soon as the water boils, pour in the turnips and let them cook for 2/4 minutes, add the spaghetti, salt to taste and continue cooking;
- During the cooking time of the turnips and spaghetti, prepare the sauté in the same pan in which you prepared the breadcrumbs;
- Pour in L’Equilibrato EVO Olive oil, the cherry tomatoes, garlic and bay leaf and fry for a few minutes.
- Once the spaghetti are cooked, pour directly into the pan of the fried food and stir-fry for about a minute;
- Serve, topping with the toasted breadcrumbs.