SALCICCE CON LE PULEZZE-SAUSAGES FOTH TURNIP LEAVES
A POOR RECIPE FROM THE TUSCAN COUNTRYSIDE, AN AMAZING DISH USING EXCELLENT INGREDIENTS: VEGETABLES FROM THE GARDEN, EVO OIL FROM THE FARM, ARTISAN SAUSAGES
by Donatella Cinelli Colombini, #winedestination, #brunellodimontalcino
Pulizia delle pulezze – le foglie tenere delle rape
The word “pulezze” in the Val di Chiana dialect indicates “turnip tops”, i.e. the tender turnip leaves. In the “Chianina” language it is also used in some ways of saying, for example they indicate a person with little energy with “has he eaten pulezze?”.
The word salciccia is also a popular term in the Sienese vernacular while the correct Italian one is salsiccia from the
Salsicce cotte in padella
Latin “salsicia”.
Generally, the turnip leaves are better after they have “felt the cold” i.e. after the freezing nights of January.
The combination of turnips with pork is perfect because the strong flavour of the leaves balances the fat of the sausages and enhances their flavour. Like any peasant recipe, the quality of the ingredients is fundamental and above all the sausage must be very tasty as is usual in Tuscany.
It is well known that the bread from my region is “bland”, that is, without salt and this balances the flavour intensity of the dish. However, those who use salted bread must reduce the salt in cooking.
Ingredienti per ricetta salsiccia con le pulezze
INGREDIENTS FOR 4 PEOPLE
8 sausages, half a kilo of turnip leaves, garlic, extra virgin olive oil, salt and pepper
PREPARATION
Wash and boil the “pulezze”, (the turnip leaves). Drain them and squeeze them. Place 3 tablespoons of extra virgin olive oil in a pan and cook the sausages, pricking them with a fork and watering them with half a glass of hot water. Turn the sausages often and continue cooking until their external surface becomes golden. Remove the sausages from the pan and keep warm. Add more oil and two cloves of garlic. Shortly after, add the turnip leaves and brown them. Season with salt and pepper, as soon as the vegetables are well browned, add the sausages. Serve hot.