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Recipe by Azienda Agicola F.lli De Bonis
A tasty and refined first course that combines the creaminess of turnips with the unique flavor of fresh clams and the crunchy touch of crusco pepper.
Portion: the weight of the ingredients divided by 4 portions, excluding ingredients marked “to taste” and those not considered by the analysis, such as broth. It does not change with the portion selector.
Step 1 of 8: Clean the turnips, cut them into pieces and boil them in salted water until soft.
Step 2 of 8: Meanwhile, soak the clams in salted water to remove any traces of sand.
Step 3 of 8: In a pan, heat the oil with the garlic cloves and add the clams, covering with a lid until they open.
Step 4 of 8: Blend the boiled turnips with a little cooking water to obtain a smooth cream.
Step 5 of 8: Cook the fusilloni in plenty of salted water, draining them al dente.
Step 6 of 8: Combine the turnip cream with the fusilloni and mix well.
Step 7 of 8: Add the clams and the crumbled crusco pepper, stirring gently.
Step 8 of 8: Serve hot with a drizzle of raw oil and a sprinkling of pepper.
In summary: Not suitable for vegans · Not suitable for vegetarians · Allergens detected: Gluten and Molluscs
In gray: not detectedDetected
| Average values | Per serving395 g · 1 of 4 | Per 100 g |
|---|---|---|
| Energy | 2,214 kJ529 kcal | 560 kJ134 kcal |
| Fat | 17.14 g | 4.34 g |
| of which saturated fatty acids | 2.41 g | 0.61 g |
| Carbohydrates | 67.62 g | 17.12 g |
| of which sugars | 12.4 g | 3.14 g |
| Fibre | 6.08 g | 1.54 g |
| Protein | 24.41 g | 6.18 g |
| Salt | 0.12 g | 0.03 g |
Calculated based on the recipe ingredients: it does not take traces or the composition of the products you use into account. Automatic analysis, limited to certain aspects: it may contain errors, so always check the label.
