Capellini with Turnip Tops

For the capellini con le cime di rapa, cook the pasta according to the package instructions in enough boiling salted water until al dente. Sort, wash, clean and spin dry the stem cabbage. Slice the stems, leaving the leaves whole.

Wash and clean the spring onions and cut them into thin rings. Roast the pine nuts in a pan without adding fat, stirring until golden brown, remove, let cool briefly and then chop finely.

Cut the bacon into cubes and fry in a pan with the olive oil. Add the garlic, the spring onions and the finely chopped cabbage stems, sauté briefly and deglaze with the wine. Simmer gently over medium heat for about 5 minutes, then add the cabbage leaves and let them collapse. Season the capellini con le cime di rapa with salt, pepper and nutmeg.

Preparation Tip:

Since the stem cabbage for capellini con le cime di rapa is difficult to obtain, you can often find this dish prepared with broccoli in our country.

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