Crostata salata con cime di rapa
Savoury tart with turnip tops
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- 1kg (2,2 pounds) turnip tops
- 4 anchovy fillets in oil
- 2 tablespoons capers in vinegar
- 2 200g (7 ounces) cans red beans
- 125 g (4.4 ounces) mozzarella cheese
- 1 200-250g (7-8 1/2 ounces) pkt ready rolled pie crust
- 1 egg
- 3 tablespoons extra virgin olive oil
- Salt
- Time:
preparation: 60 minutes
cooking: 60 minutes
total: 2 hours - Difficulty:
easy recipe - Nutrition Facts (amount per serving):
Calories: 311 (kCal) 16 % GDA (*) - 1302 (kJ)
Protein: 15.2 (g) 31 % GDA
Total fat: 18.5 (g) 27 % GDA
Total carbohydrate: 25.8 (g) 10 % GDA
Sugars: 2.4 (g) 3 % GDA
Clean, wash and boil the turnip tops you've bought. Drain them very well.
Put them in a pan together with the capers, anchovy fillets, drained beans and salt.
Let all the ingredients flavour on medium heat, stirring often, and cook until the cooking juice is well retired. Switch off the gas and add 3 tablespoons of olive oil. Stir very well.
Preheat oven to 180°C (350°F). Grease a baking pan with the remaining olive oil. Line the baking pan with the pie crust allowing it to flow over the edges.
Beat the egg with a pinch of salt. Grate the mozzarella cheese and stir it in the turnip tops.
Spoon the mixture of turnip tops, beans and mozzarella cheese on the pie crust. Level the surface and refold the excess of dough over the surface. Brush the surface of the pie crust with the beaten egg.
Bake for about 20-25 minutes or until your pie is golden.
Serve the pie warm or cold.
Note
- - Cut the pie into slices and serve them as a starter or a side-dish that accompanies meat or fish; but it's a tasty one-plate meal too (in this case the doses are enough for less people).
What's the right wine for " Savoury pie with turnip tops " ?
Our suggestion is: Vino Rosato del Salento (Rosé wine from Apulia)
