Culatello of Zibello and turnip tops
5 Luppoli Bock Chiara.
(for 4 people)
300 g of Culatello of Zibello d.o.p. 27 months old
1 kg of turnip greens
240 g of hard wheat pasta "Mafalda" type
100 g of cow aged ricotta cheese
A clove of garlic
Extra virgin olive oil q.b.
Cut into julienne strips the Culatello of Zibello,fry half of them in a pan with extra virgin olive oil, poached garlic and chili until crispy.
Clean and wash turnip tops, then boil, drain, add to the sauté pan with Culatello of Zibello and stew everything
Cook the pasta, pour it in the same pan, mix it with turnip tops and Culatello of Zibello and stir in grated ricotta cheese.
Place the pasta in a serving dish and garnish with Culatello of Zibello fresh ricotta and turnip tops.