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Ingredients · Serves 4

• 250 grams (one box) of White Corn Maccheroni Bontasana
• 400 grams turnip greens
• 400 grams water
• 200 grams cashews
• 50 grams capers
• 2 garlic cloves
• 1 tbsp gluten-free breadcrumbs (optional)
• extra virgin oil to taste
• salt to taste
• fresh chilli to taste

Soak the cashews in hot water.

Wash and thoroughly clean the broccoli rabe, eliminating all tough fibrous parts and keeping the tops and leaves. Boil the cleaned vegetables in salted water for about 5 minutes, cool immediately in iced water.

Cook the White Corn Maccheroni and, in the meantime, sauté the greens in oil with the garlic and chillis, then process part of them in a blender by adding one or two ladles of the pasta cooking water.

Make the nut butter by blending the cashews in 400 g of water, salt to taste.

Fry the capers until crispy, then chop with a knife. Add a tablespoon of gluten-free breadcrumbs (optional), mix and transfer to a cutting board. Chop with a knife and set aside.

Drain the pasta—slightly before it is ‘al dente’—into a pan with sautéed garlic and oil, gradually add the broccoli rabe sauce, cook for a further 5 minutes. Salt to taste.

Place the sautéed greens into the dishes as a base, then pour the cashew butter over the White Corn Maccheroni. Garnish with a sprinkling of crunchy capers. Serve hot.

Recipe by Davide Leo
Chef at Rifugio Romano