Fried turnip leaves with sour cream. Did you know that the leaves of turnips and radishes are edible? Indeed, that's yummy: fleshy, savory and slightly spicy. Saturday, the market got the turnips: waiting to devise a way to cook turnips, I used the leaves making mini baked omelets, Add a sprinkling of pecorino, I served as finger food accompanied with a little’ sour cream whipped. Simple, recycling and tasty.
Ingredients for 8 people:
- 4 turnip leaves (approximately 100 grams)
- 3 tablespoons grated pecorino cheese Dop
- 2 tablespoons grated grana padano PDO
- 4 tablespoons cream
- 4 eggs
- salt and pepper
- for the sour cream click here(make 150 grams, are more than enough)
- individual stencils for mini muffins
- 2 Tablespoons extra virgin olive oil
- 1 tablespoon dry bread crumbs
Preheat oven to 200 degrees ventilated. Wash and chop turnip leaves coarsely with a knife. Put 2 tablespoons of oil in a frying pan, allow to warm up and jump over high heat for a minute turnip leaves, they will just wither away slightly to not lose flavor and texture. In a bowl beat the eggs with the cheese, grana, the cream, salt and pepper, combine the leaves of kale and mix well, then pour the mixture into molds, Sprinkle with a little bread crumbs and bake for 10 minutes: When the omelettes are swollen, remove from oven and allow to cool Golden but still soft.
Whip the sour cream with an electric mixer or whisk by hand. Serve omelettes accompanied with a teaspoon of sour cream whipped (Let cool or the sour cream will melt). Bon appétit!
THE PAIRING: A sparkling Rosé is what I suggest trying these omelettes. We chose a Claret Doc spumante, produced by the company Valetti: with scents of flowers and red berries and a fresh taste.