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Penne with turnip greens is a classic first course of Apulian cuisine. The simplicity of the ingredients combines with the bold flavor of the turnip greens to create a tasty and genuine dish.




Clean, wash and boil the turnip greens in salted water, drain them and chop them
Blend the anchovy fillets with a few tablespoons of oil
Boil the penne in plenty of salted water, drain them al dente and transfer them to a rather deep serving dish
Spread the turnip greens on top, a drizzle of oil and the pepper
Season the penne with the anchovy mixture
Pan
Wooden Spoon
Italia, Puglia
| Energy (kcal) | 154.22 |
| Carbohydrates (g) | 29.81 |
| of which sugars (g) | 2.88 |
| Fat (g) | 0.65 |
| of which saturates (g) | 0.13 |
| Protein (g) | 6.47 |
| Fibre (g) | 2.51 |
| Salt (g) | 0.02 |




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