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Ingredients · Serves 4

• 250 grams (one box) of Bontasana White Corn Mezze Maniche
• 500 grams turnip greens
• Bread or stale bread q.s.
• 1/2 fresh chili pepper (optional)
• 2 sundried tomatoes
• Extra virgin olive oil q.s.
• A handful taggiasche olives without the pit
• 1 peeled garlic clove
• Salt to taste

Wash, clean, and blanch the turnip greens for 5 minutes in salted boiling water.

In a pan, heat a drizzle of oil with the garlic and chopped chili. Drain the turnip greens and add them to the pan. Sauté and add the taggiasche olives and a pinch of salt.

Blend the sundried tomatoes with a spoonful of breadcrumbs and toast in a pan. You can add a teaspoon of oil if you like.

Meanwhile, cook the White Corn Mezze Maniche in plenty of boiling water. Drain the pasta when al dente and finish cooking it in the pan with the turnip greens and olives. Serve with the sundried tomato breadcrumbs.

Recipe by Sarahjoyce Jona
Content Creator