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Recipe by Emporion
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.
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 5: Clean, wash and boil the turnip greens in salted water, drain them and chop them
Step 2 of 5: Blend the anchovy fillets with a few tablespoons of oil
Step 3 of 5: Boil the penne in plenty of salted water, drain them al dente and transfer them to a rather deep serving dish
Step 4 of 5: Spread the turnip greens on top, a drizzle of oil and the pepper
Step 5 of 5: Season the penne with the anchovy mixture
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In summary: Not suitable for vegans · Not suitable for vegetarians · Allergens detected: Gluten and Fish
In gray: not detectedDetected
| Average values | Per serving205 g · 1 of 4 | Per 100 g |
|---|---|---|
| Energy | 1,323 kJ316 kcal | 645 kJ154 kcal |
| Fat | 1.33 g | 0.65 g |
| of which saturated fatty acids | 0.27 g | 0.13 g |
| Carbohydrates | 61.09 g | 29.8 g |
| of which sugars | 5.9 g | 2.88 g |
| Fibre | 5.17 g | 2.52 g |
| Protein | 13.24 g | 6.46 g |
| Salt | 0.04 g | 0.02 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.
