Buttered crust, turnip tops and Roe

The skilful fusion of tastes so different, makes this crust a culinary experience sublime for the palate. An appetizer that combines the sweetness of the butter, the amarostico of the turnip tops and the intense taste of the roe of tuna. From fast preparation, it will allow you to start your meal with one more gear. Let's see how to proceed to prepare this flavorful crust of bread.


____ _____ Ingredients for 4 people _____-__ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _____

 

4 slices of rye bread
1 bunch of turnip tops
300 grams of buttered Apulian
2 cloves of garlic
1 sprig of rosemary
Roe of tuna to taste
Salt, pepper and E.V.O. oil Taste

 

____ _____… ___ _____… __ _____…… _ _____…

 

 

We wash the turnip tops thoroughly and cook them, in a sufficiently large pot full of water, for 10 ' from the reaching of the boil. Meanwhile, anoint a frying pan with a drizzle of oil, add a clove of garlic and a sprig of rosemary and brown the slices of bread on both sides.

 

 

Put aside the slices of bread, the turnip tops should be ready. Scoliamole and, in the same frying pan on which we have prepared the Crostoni, we add two tablespoons of evo oil, a clove of garlic and, if you like, a chili then we skip the turnip tops for 2 ' after adjusting salt. We are ready to prepare our crust Siculo-Pugliese.
_____ Tips for the mise-_____-___-___-__ _ _ _ _ _ _ _ _ _ _ _ _ _____

Put the crust in the middle of the dish, put on two tablespoons of butter and then we have a drizzle of oil and a little pepper. We rest, now, the turnip tops and complete with flakes of roe, a minced pepper and still a drizzle of oil. The crust from the Sicilian-Apulian perfumes is ready.

If you have difficulty finding the roe and rye bread, you can opt for a small variation using slices of loaf of ancient grains and anchovies, the result will still be excellent.

Enjoy your meal!!!!!





Leave a Reply

Your email address will not be published.