The savory pie with turnip greens is a very simple preparation perfect for enhancing all the flavor of this vegetable.
The savory pie with turnip tops is not a classic recipe like the ricotta and spinach one, however, thanks to its versatility, it is worth knowing. In its simplest variant it is a vegetarian savory pie with a base of puff pastry but feel free to use other doughs, such as brisée or pasta matta.
For the filling, in addition to turnip tops (also known as broccoli), blanched and sautéed in a pan, we used ricotta and scamorza. Green light also for mozzarella or philadelphia and richer versions like the one with sausage which we’ll talk about later. But let’s see how to prepare the basic filling: we are sure that your imagination will do the rest.
How to prepare the recipe for savory pie with turnip tops
First of all clean the vegetables removing the stem, then wash them under running water, rinsing them well.
Cook them in plenty of salted water for approx 10 minutesjust long enough for them to soften, then drain and cool them.
In a pan, heat a drizzle of oil with the garlic clove and chilli pepper and sauté the turnip tops for a few seconds. If necessary, add salt and pepper. Make sure they are dry, allowing all the vegetation water to evaporate.
Transfer them to a bowl, remove the garlic and chilli and leave to cool before adding ricotta cheese, eggs and diced scamorza cheese.
Unroll the puff pastry holding the oven paper and cover one 24cm tray in diameter. Pour in the filling and, after folding the edges, cook a 200°C for 25-30 minutes. We advise you to let it cool down before serving.
You can replace the scamorza with mozzarella in equal quantities or other stretched curd cheeses. For the savory pie with turnip tops and sausage instead, crumble 200 g of sausage deprived of the casing in a pan with garlic and chilli pepper. Once well browned, add the vegetables and continue as per the recipe. The choice is yours whether or not to keep the cheese.
We also recommend trying the vegan savory pie with turnip tops, perfect if you are looking for a lighter recipe suitable for everyone.
Like all savory pies, this one too is kept in a airtight container for 2-3 days, preferably in the refrigerator. Reheat it in the oven before serving.
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