900 g/2 lb turnip tops
2 onions, chopped 5 tablespoons olive oil
pinch of chilli powder 150 g/5 oz tortiglioni pasta
25 g/1 oz pecorino cheese, grated salt and pepper


1.If possible choose turnip tops in flower since they are tastier. Cook in salted, boiling water for about 10 minutes, then separate the stems from the flowers.
2.Chop the stems and put in a saucepan with the onions, 3 tablespoons of the olive oil, the chilli powder and a pinch of pepper.
3.Cook over a low heat, stirring frequently, for 5 minutes, then pour in 1.5 litres/2 1/2 pints hot water and simmer for 14 hours.
4.Stir in the pasta, then stir in the turnip flowers and cook until the pasta is al dente. Remove the pan from the heat, stir in the pecorino and leave to stand for a few minutes.
5.Season with a little more pepper and chilli powder, stir in the remaining oil, ladle into a soup tureen and serve.

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