Spaghetti with creamy white turnip, Prosciutto and crispy cabbage

Spaghetti with creamy white turnip, Prosciutto and crispy cabbage: Today a dish very tasty and different than usual, delicate flavor but glutton. They are spaghetti with a creamy white turnips, accompanied by raw ham and cabbage crispy. Is’ a plate decidedly winter, but colorful and cheerful. The turnip puree is very good and I think it replaces admirably and in a light cheese spreads and even the cream, especially if it accompanied with something tasty and tangy like ham or bacon or pancetta. must try.

Ingredients for 4 people:

  • 4 white turnips average size
  • 360 grams of spaghetti (I use those Pasta Baronia)
  • 3 tablespoons extra virgin olive oil
  • 30 grams of butter
  • salt and pepper
  • a fresh onion
  • 30 grams of grated pecorino cheese Dop

and still

  • 2 slices of ham cut into fairly thick
  • 100 grams of cabbage
  • little chopped parsley
  • salt and pepper
  • 2 Tablespoons extra virgin olive oil

Wash the turnips, Peel, them into pieces and blanch in boiling salted water for 10 minutes. Meanwhile, finely chop the onion, put it in a pan with oil and let it dry on low heat. Combine the turnips into pieces, season with salt and pepper, and brown and cook covered over low heat until tender, adding a little warm water if necessary. Once cooked, blend them with Pimero and whip this cream the butter and pecorino.

Slice the cabbage very thinly and brown in a pan with oil and a little warm water (If necessary) until it begins to brown, then over high heat add the ham cut into cubes and fry it until it becomes crispy. Adjust if necessary with salt and pepper and set aside.

Boil the pasta in salted water, drain it al dente keeping aside a little’ cooking water and whip the white turnip cream and if necessary a little’ of the cooking water. Serve spaghetti guarnendoli with diced ham and cabbage and with a bit of parsley, finely chopped. Bon appétit!

THE PAIRING: A tasty recipe and vegetal scents deserves a white wine. We choose from one of the varieties that best express themselves in South Tyrol. For this reason, we suggest the Pinot Blanc ‘Dellago‘, product from Bolzano Cellar. Is’ a fresh wine, from apple and pear scents, with a pleasant minerality.

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13 comments

Clara March 31, 2014 at 17:00

Hi Ada! Thank you so much for having published. I made it last night and it was delicious. I just changed the raw thick slices with more strips of raw, abrustolite bacon type ; I had bought the thick slices and I had to arrange 😉 good recipe!!! Thank you very much and see you soon!

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Sicilians creative in the kitchen March 31, 2014 at 22:11

hello Clara! I'm glad to have remedied impasse, and again thanks for reminding noted! Best wishes and good week! ADA

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Elly 27 March 2014 at 17:07

Adinaaaa, It would be a real shame if this wonderful recipe had been lost. I found truly innovative. You've really intrigued with white turnip cream. Just I am meeting the turnips I want to try it! Splendid flat as a whole, soft and crunchy… mmmhhhh…. watering!

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Sicilians creative in the kitchen 27 March 2014 at 17:09

Hi Elena! Look what happen to be messy like me! Turnips are in the market dell'Alberone, It would be a great excuse to have a coffee together and make a vegetarian shopping zero kilometers! I embrace you! ADA

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Elly March 28, 2014 at 11:54

ok we decide when. I have short lunch break, but for once I cropping half an hour more! So close. Let me know your busy schedule!

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Emanuela 27 March 2014 at 16:59

Hi Ada,
Meanwhile, I would say that you really intrigued me and I'll try white turnip!!!!
And then I want to know: but how do????? A recipe a day!!!!!!
You're practically a 😉 war machine

Congratulations and a hug
Manu

Reply
Sicilians creative in the kitchen 27 March 2014 at 17:06

Hello Emanuela! But it should be… last year so it was a good fight a recipe a day, Now on Saturdays and Sundays I rest and no place. In return, however, I am all day in the kitchen to try the recipes of the week! Try the white turnip from, I'm sure you'll like it!

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silvio March 26, 2014 at 23:49

Exceptional, They should only be enjoyed calmly!!!!

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Sicilians creative in the kitchen March 26, 2014 at 23:54

Thanks Silvio and welcome! Is’ a different dish from the usual but tasty, if I had to try it let me know absolutely! ADA

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silvio 27 March 2014 at 18:26

Is’ already planned… then I will let you know!!!
Silvio

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Sicilians creative in the kitchen 27 March 2014 at 18:34

All right! Appearance!

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Dolly March 26, 2014 at 23:47

Hello, I never tried the turnip Biancha, because I did not know its use, and I was afraid I was a little bitter, like white roots and long which are found in vegetable stalls to supermarkets, but yours is a nice idea and I am curious. Can you tell me what vegetables seems like flavor and texture? To me they seem potatoes, but more light. Thanks.

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Sicilians creative in the kitchen March 26, 2014 at 23:53

Hello! You are perfectly apt comparison: consistency of a cream of potato but without the calories of potato, very pasty and dense, with little flavor, some’ iron ore and. If you cooked well and stir in a bit’ butter and Parmesan take their flavor. I liken it to the cream, which in itself it is quite neutral and is' thrust’ the flavor of the sauce. MI more like a puree that entire, because in the puree personalize according to the condiments that add. If you go try this recipe, then let me know: cuocile well, better cooked more than less, so then you have to blend. Let me know, ADA

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