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Baked beet leaves and Buffalo mozzarella

Recycling recipe for a tasty dinner

by Ada Parisi
5 min read

Baked beet leaves and Buffalo mozzarella. Why throw the leaves of radishes or beetroot? If you are lucky enough to find fresh white turnips or redheads, do not throw away the leaves and stems. Prepare this really tasty recycling recipe. The flan of red turnip leaves in phyllo dough with buffalo mozzarella. it's crispy outside, soft inside and greedy. It is baked in the oven and you can opt for the single portion, as I did, or make a bigger pie in a pan. Is’ a great starter if presented in single portions rather small, But even a vegetarian main course with a difference.

Few people know that theand leaves of turnips and radishes are perfectly edible and often They have even more vitamins and health properties than their respective fruits. So let's try to waste as little as possible in the kitchen and to use what would normally be considered waste to create good and healthy dishes. With turnip leaves, both red and white, You can also quickly prepare the OMELETTE WITH SOUR CREAM.

Radish leaves, instead, can be eaten raw in salads, Read, in omelette as in this case. And they are perfect for a PESTO of green and tasty radish leaves, with pine nuts, pecorino and pistachio. And on my YouTube channel also find the VIDEO RECIPE. Have a good day!


Portions: 4 Preparation: cooking:
Nutrition facts: 250 calories 20 fat
Rating: 5.0/5
( 1 voted )


200 grams of white or red turnip leaves or radishes

4 eggs

50 grams of grated Parmigiano Reggiano PDO

salt and pepper

two tablespoons of cream or whole milk (Optional)

half fresh onion

extra virgin olive oil

4 sheets of phyllo dough or a roll of puff pastry

a buffalo mozzarella

a sprig of Marjoram


Wash the leaves of turnips, delete the hardest parts of the stems and chop finely with a knife. Chop the onion and brown it in a pan with extra virgin olive oil, over low heat, until drying. Then add the turnip leaves, season with salt, pepper and cook for about 10 minutes, until you hold, adding some hot water if necessary.

Preheat oven to 200 degrees ventilated.

Beat the eggs in a bowl with the Parmesan, the chopped Marjoram and cream. Season with salt, pepper and add turnip leaves (not hot, otherwise the yolk will coagulate), 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, greasing lightly between one layer and the other with extra virgin olive oil. If you do not find phyllo dough you can use puff pastry, obviously in this case you will make only one layer.

Pour into baking the egg mixture, Turnip leaves and Buffalo mozzarella and bake for 15 minutes or so. Remove from oven and let cool for a few minutes. Decorate the flans or flan with a slice of mozzarella and a few marjoram leaves. Serve immediately. Bon appétit!


MATCHING: This is a recipe that has a strong degree of oiliness, due to oil, cream and mozzarella. There is therefore a need to find a degreasing wine, possibly with bubbles: we suggest a Brut classic method produced by Cantine Due Palme, in the province of Brindisi. It 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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Raffaella March 13, 2014 - 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!

Sicilians creative in the kitchen March 13, 2014 - 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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