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Baked beet leaves and Buffalo mozzarella

Baked beet leaves and Buffalo mozzarella. Why throw the leaves of radishes or beetroot? If you are lucky enough to find fresh red turnips, and not that pale imitation which are precooked the turnips, do not throw away the leaves and stems, but prepare this recipe really tasty recycling: Red beet leaves pudding in Phyllo Dough, with Buffalo mozzarella. Cook them in the oven and you can opt for the individual portion, as I did, or make a bigger pie in a pan. In any case it is very good, healthy, rich in vitamins and even slightly pink!!! Is’ a great starter if presented in single portions rather small, But even a vegetarian main course with a difference.

Ingredients for 4 portions:

  •  250 grams of leaves of turnips
  • 4 eggs
  • 40 grams of shredded PDO Parmigiano Reggiano
  • salt and pepper
  • a small pinch of cinnamon
  • two tablespoons of cream or whole milk (Optional)
  • half fresh onion
  • 2 Tablespoons extra virgin olive oil
  • 4 sheets of phyllo dough
  • a Buffalo mozzarella from 250 grams (I used the one produced from the dairy La Maremmana of Grosseto)
  • a sprig of Marjoram
  • extra virgin olive oil for greasing the Phyllo Dough

Wash the leaves of turnips, delete the hardest parts of the stems and chop finely with a knife. Chop the onion and put it in a pan with oil rosolandolo up to withering, then add the turnip leaves, season with salt, pepper and cook for 10 minutes, until you hold, adding if necessary a little’ of hot water.

Preheat the oven to 200 degrees ventilated. Beat the eggs with the parmesan in a bowl, the chopped Marjoram and cream. Season with salt, pepper and add turnip leaves, stirring well.  Cut the mozzarella into cubes and squeeze them, then combine them into the mixture (set aside some slices to decorate the Souffles). Oil the Pan or the single portions and arrange on more layers of phyllo dough, basting slightly between a layer and the other. Pour into baking the egg mixture,  Turnip leaves and Buffalo mozzarella and bake for 15 minutes or so. Remove from oven and allow to cool for a few minutes. Unmold the eggrolls and decorate them with a slice of mozzarella (I cut out a flower shape cookie cutters) and a few leaves of Marjoram. Serve immediately!

THE PAIRING: This is a recipe that has a strong degree of oiliness, due to oil, cream and mozzarella. Need to find a wine degreaser, possibly with bubbles: We suggest a classic method Brut produced by Cantine Due Palme, in the province of Brindisi. Is’ a wine with floral aromas, a very fine perlage, with an acidity that holds up well and fits better in this dish.

 

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2 comments

Raffaella March 13, 2014 at 09:31

I love the Phyllo Dough, its crunchiness and light texture. And then I appreciate the inspiration for the use of the leaves of beet… with fabulous hoax will be!

Reply
Sicilians creative in the kitchen March 13, 2014 at 13:54

Thanks Raffaella, I am also a fan of the Phyllo Dough, I always keep it in the House! See you soon, ADA

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