White Corn Mezze Maniche with Taggiasche Olives, Turnip Greens, and Sundried Tomatoes Breadcrumbs

Plate of White Corn Mezze Maniche with Taggiasche Olives, Turnip Greens, and Sundried Tomatoes Breadcrumbs
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Serves 4


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


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