Every product available on the marketplace is listed and sold by a partner seller indicated on the product page. The platform acts as a metasearch/marketplace: it facilitates discovery and checkout, but the sale is carried out by the seller, who becomes the party responsible for the transaction.
Shipping is handled directly by the seller partner. The package leaves the seller's warehouse, or its logistics network, and is handed over to the carrier. This model enables more efficient deliveries and ensures that order management is handled by those who actually have the product available.
On the product page you will find ingredients, allergens and nutritional information according to the data provided by the seller or manufacturer, i.e. the official label. If you have allergies or intolerances, we recommend that you carefully check the product page before purchasing and contact the seller with any specific questions.
The platform was created to promote and make Italian food Made in Italy more accessible. We select e-commerce food sellers with coherent catalogs and transparent information. Each product is linked to an identifiable seller and a complete information sheet: we want buying here to mean buying with confidence.
Delivery times and costs depend on the seller and the destination. At checkout you will always find the current delivery estimate before confirming payment. For international shipments, times may vary depending on the country and the carrier.
Wash the quinoa, rinse it well and transfer it to a pot with the water, then add salt and turmeric.
Cook the quinoa over medium-low heat until the water is completely absorbed, then transfer it to a bowl and let it cool slightly.
Prepare the filling by placing extra virgin olive oil, garlic powder, and chopped chili pepper in a pan, let it season for a minute, add the turnip greens, stir, cover with a lid and when they have wilted a little, season with salt, stir again and continue cooking with the lid on, checking occasionally.
As soon as they are cooked, turn off the heat and set aside.
Take some quinoa, form a ball, place it on a sheet of parchment paper and roll it out into a circle, using either another sheet of parchment paper or an oiled rolling pin, or flatten it with your hands.
Make it not too thick, fill with the turnip greens and cheese filling, close into a half-moon shape using the parchment paper sheet to help you and transfer everything onto a baking tray or sheet pan, lifting the parchment paper directly.
Brush the surface with a little extra virgin olive oil and bake at 190° for 25 minutes. If you want them crispier, leave them in longer.
Store in the refrigerator for 2-3 days
Also great with different fillings such as spinach or ricotta.
Italia, Veneto
| Energy (kcal) | 114.52 |
| Carbohydrates (g) | 17.8 |
| of which Sugars (g) | 4.18 |
| Fat (g) | 2.1 |
| of which Saturates (g) | 0.24 |
| Protein (g) | 4.73 |
| Fiber (g) | 5.09 |
| Sale (g) | 0.04 |
