DROWNED TURNIP-TOPS
(Rape nfucate)

LEGUMES
(Legumi)

GARLIC SPAGHETTI
(Spaghetti aglio e olio)

Ingredients:
2 kg turnip-tops, 100 g Donna Cecilia extra virgin olive oil, 1/2 glass of wine, 3 gloves of garlic, salt and small red peeper powder.

Ingredients:
legumes, cherry tomatoes cut in slices, garlic, bay, Donna Cecilia extra-virgin olive oil, lemon, pepper

Ingredients:
500g of spaghetti, 2 anchovy fillets, 2 cloves of garlic, a cup of Donna Cecilia extra-virgin olive oil, salt and parsley

Preparation:

clean and wash the turnip-tops well then put them in a pan, heat the olive oil with minced garlic. Simmer and let them give out their water. Add salt, wine, vinegar and red pepper powder. Stir once in a while whit a wooden spoon and serve hot.

Preparation:

soak the legumes (cheek peas, beans, board beans) at night adding a pinch of baking-soda to favor the digestibility. Change the water in the morning and cook them at low temperature adding some warm water occasionally. When bolling add four or five cherry tomatoes cut in slices, some garlic cloves, plenty of chopped celery and some bay leaves. When throughly cooked dress with abundant Donna Cecilia extra-virgin olive oil, lemon and pepper and serve. You can also taste the legumes with pasta or rice.

Preparation:

in a sauce pan sauté garlic in oil until golden brown and then remove from heat. Add the anchovy fillets in small pieces. Cook the spaghetti in boiling salted water until tender and drain. Pour the sauce over the spaghetti, sprinkle with freshly chopped parsley and serve immediately.