Rigatoni with turnip greens and red onion is a delicacy made with two of the tastiest ingredients typical of southern Italy. The combination of the succulent turnip greens from Bari and the enveloping flavour of the Tropea onion creates a perfect amalgam that delights the palate. Make this simple, quick and inexpensive recipe yourself!
Ingredients
SERVES 4
400 g di Rigatoni
1 kg turnip greens
1 Tropea red onion
4 tbsp extra virgin olive oil
salt to taste
PREPARATION: Prepare the turnip greens cream with the help of an immersion blender by adding a tablespoon of cooking water (leaving a few leaves for decoration).
Drain the pasta and flavour it with the cream, onion and oil.
Serve the dish still hot.
Cook the turnip greens after soaking them in a medium-sized pot of boiling, salted water. Meanwhile, peel and finely slice the onions and sauté them slowly in extra virgin olive oil until golden brown.
Bring the water from the turnip greens to the boil and immerse the Liguori rigatoni No. 46 in it, following the cooking instructions on the pack.
Liguori's tip
To make your dish even more special, you can sauté the onion until it becomes crispy. The contrast between the softness of the turnip greens and the crunchiness of the onion gives an extremely pleasant sensation that conquers all tastes.
