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

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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Ingredients · Serves 4


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

MEZZE MANICHE N°29 · WHITE CORN

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