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Tagliatelle with greens

⏱ 20 min🍳 10 min👤 2 pp★★★★☆

In Salento, greens such as turnip tops are a very plentiful and much loved winter vegetable. They are perfect for delicious and healthy dishes. A Puglian variant is known as 'mugnuli' - a type of 'cavolo nero' - and is uncommon in the rest of Italy. But you can also make this recipe with any greens, or with common broccoli. Homemade pasta naturally gives this recipe an extra dimension, but don't worry if want to make it with dried pasta. Speaking of dried food items, avoid dried chilli flakes if you can, use fresh chillies or those preserved in oil instead.

Ingredients

Nutritional values 420 kcal / serving
Protein
16g
Carbohydrates
82g
Fat
3g
Fiber
4g

* approximate values per serving

Information
20 minutes Total time
10 minutes Active time
Serves 2 persons
★★★★☆ Hard

Preparation

Take a kilo of greens, such as turnip tops. Wash and prepare them well - you should keep only the slenderest shoots and smallest leaves. Boil the greens in salted water. In a separate frying pan, gently fry the garlic and chilli in some olive oil. If you don't have any garlic, and if you prefer, you can substitute spring onions! Drain the boiled greens and add them to the pan with the garlic and chilli and warm through. While the greens are cooking in the chilli oil mixture, combine the flour and water until you get a ball of dough. Allow to rest for 10 minutes, then roll it out and make the taglietelle. Cook the pasta in the same water as the greens, then drain and combine with the other ingredients in the frying pan. Serve immediately. This recipe in Salento takes the name 'Tria cu lli mugnuli' and is absolutely delicious.

Tips
This recipe is equally good if the greens are warmed through with spring onions or young leeks. Add flakes of chilli pepper to suit your taste!
Trivia
Greens are very good for your health, particularly against potentially cancerous tumours. They are rich in fibre and mineral salts.

Step by step

Greens
Greens
**Click on the photos to access full step by step!

Additional information

Tagliatelle with Broccoli Rabe and Broccoli

A delicious variation of the classic Apulian recipe is represented by tagliatelle with broccoli rabe and broccoli. In this preparation, in addition to the broccoli rabe, broccoli is added, which enriches the dish with flavor and color. To make them, follow the same preparation procedure as traditional tagliatelle, but after boiling the broccoli rabe, add the chopped broccoli. Cook them together in salted boiling water and then sauté them in a pan with garlic and chili. This variation not only increases the amount of vegetables in the dish but also offers a contrast of textures and flavors that will make your meal even tastier.

Tagliatelle with Broccoli Rabe Apulian Style

Tagliatelle with broccoli rabe Apulian style are a classic of traditional Apulian cuisine. This preparation enhances the flavor of the broccoli rabe, which are boiled and then sautéed in a pan with oil, garlic, and chili. The recipe is simple and quick, perfect for those who want to enjoy a typical dish from the region. The key to achieving a good result lies in the quality of the ingredients: choose fresh, seasonal broccoli rabe. Serve the tagliatelle with a sprinkle of grated cheese, if desired, for an extra touch of flavor. This dish represents the culinary tradition of Apulia, bringing the authentic flavors of southern Italy to the table.

Light Tagliatelle with Broccoli Rabe

If you are looking for a lighter version, light tagliatelle with broccoli rabe are just what you need. In this preparation, you can reduce the amount of oil used and opt for steaming the broccoli rabe, thus preserving the nutrients. Additionally, you can prepare the tagliatelle with whole wheat flour for a higher fiber content. The chili can also be adjusted to taste, making the dish more or less spicy. This variant is not only lighter but also offers an excellent solution for those who want to maintain a healthy diet without sacrificing flavor. Perfect for a light dinner or a quick lunch, these tagliatelle will satisfy your palate without weighing you down.

Benefits of Broccoli Rabe: Health and Nutrition

Broccoli rabe are a vegetable rich in beneficial properties, perfect for those who want to follow a balanced diet. These vegetables are known for their high content of vitamins A, C, and K, as well as being a good source of minerals like calcium and iron. Broccoli rabe are also low in calories, with about 25 calories per 100 grams, making them an excellent choice for those looking to maintain or lose weight. Furthermore, they are rich in antioxidants and phytochemicals that can help reduce the risk of chronic diseases. Including broccoli rabe in your diet not only enriches dishes with flavor but also offers numerous health benefits.

Can Tagliatelle with Broccoli Rabe Be Frozen?

A common question is whether tagliatelle with broccoli rabe can be frozen. The answer is yes, you can freeze both cooked and uncooked tagliatelle. If you choose to freeze the cooked tagliatelle, make sure to let them cool completely before transferring them to an airtight container or food bags. This way, you will avoid frost formation and the risk of freezer burn. If you freeze the uncooked tagliatelle, you can form portions and place them on a tray before transferring them to a bag. When you want to enjoy them, just cook them directly in boiling water without thawing. This method is convenient and will allow you to always have a good dish of tagliatelle ready to enjoy!