© Ezio D'Onghia Fotografia
Ingredients for 6 people
350 g of Granoro Dedicato Rigatoni
650 g of turnip greens
2 burrata cheeses
1 clove of garlic
40 g of toasted hazelnuts
2 spoonfuls of parmesan cheese
Dedicato PDO Extra Virgin Olive Oil, to taste
Salt to taste
Clean and wash the turnip greens, then cook in lightly salted boiling water for about ten minutes.
Drain and place the turnips in iced water. In a pan, fry the garlic with a dash of Dedicato PDO Extra Virgin Olive Oil and the chilli pepper. When the garlic is golden brown, add the turnips and leave the flavours to blend for a few minutes.
Remove the garlic and chilli pepper, then blend the turnips with two spoonfuls of parmesan cheese and a dash of olive oil. Cook the Rigatoni in plenty of boiling, salted water, drain whilst al dente and return to the pan with the creamed turnips, adding a bit of blended burrata cheese.
Place some burrata on the bottom of the plate, top with the Granoro Dedicato Rigatoni and then garnish with toasted hazelnuts.
Add a dash of Dedicato PDO extra virgin olive oil, then serve.