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.
Clean the turnips, cut them into pieces and boil them in salted water until soft.
Meanwhile, soak the clams in salted water to remove any traces of sand.
In a pan, heat the oil with the garlic cloves and add the clams, covering with a lid until they open.
Blend the boiled turnips with a little cooking water to obtain a smooth cream.
Cook the fusilloni in plenty of salted water, draining them al dente.
Combine the turnip cream with the fusilloni and mix well.
Add the clams and the crumbled crusco pepper, stirring gently.
Serve hot with a drizzle of raw oil and a sprinkling of pepper.
Blender
Pan
Pot
Italia, Toscana
| Energy (kcal) | 103.88 |
| Carbohydrates (g) | 16.84 |
| of which Sugars (g) | 3.3 |
| Fat (g) | 1.15 |
| of which Saturates (g) | 0.15 |
| Protein (g) | 6.05 |
| Fiber (g) | 1.6 |
| Sale (g) | 0.03 |
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