Sausages and turnip greens
Here is a traditional winter recipe from the Tuscan countryside. Sausages with “pulezze” or rather the tender turnip leaves,greens, these are delicious and easy to prepare
Regarding turnips my family has a nice anecdote. One of my ancestors from Montalcino had a particularly religious wife who enjoyed turnips, while the husband was not at all religious and didn’t love these vegetables at all. During the winter when the killing of the pig meant that often sausages and ribs were served, the turnips were the habitual side dish, and my ancestor was always irate, so he invented a smart way to stop his wife serving the turnips. He invented a rhyme which he sang loudly every time the poor woman tried to come out of the kitchen with the “pulezze”
<< disse Cristo ai discepoli suoi, non mangiate rapi che è cibo da buoi e San Pietro aggiunse a gran voce – accidenti ai rapi e a chi li coce>> << Christ said to his disciples, don’t eat turnips, they are for the ox, and San Pietro replied in a rather loud voice, damn turnips and those who cook them>>
In truth the matching of pork with turnips is a delicacy and below you find a typical recipe from Trequanda
INGREDIENTS FOR 4 PEOPLE
8 fresh sausages, 500 g of tender turnipgreens (pulezze), garlic, extra virgin olive oil, salt and pepper.
Wash and boil the turnip greens in abundant salted water, then strain and wring. In a pan
with some extra virgin olive oil roast the sausages pricking them with a fork. Cook turning them over often and aiding the procedure with half a glass of warm water. When they are golden on the outside and the inside well cooked, remove them from the pan and keep warm. Keep the pan
on the stove with a low flame and add more oil to the sausage fat. Fry two garlic cloves and then add the turnip greens. When they are ready add the sausages in the pan and serve hot and serve with a Chianti Superiore, an intense and round one just like the one we make at Fattoria del Colle.