by Donatella Cinelli Colombini, #winedestination, #brunellodimontalcino

The word “pulezze” in the Val di Chiana dialect indicates “turnip tops”, i.e. the tender turnip leaves. In the “Chianina” language it is also used in some ways of saying, for example they indicate a person with little energy with “has he eaten pulezze?”.

The word salciccia is also a popular term in the Sienese vernacular while the correct Italian one is salsiccia from the

Latin “salsicia”.

Generally, the turnip leaves are better after they have “felt the cold” i.e. after the freezing nights of January.

The combination of turnips with pork is perfect because the strong flavour of the leaves balances the fat of the sausages and enhances their flavour. Like any peasant recipe, the quality of the ingredients is fundamental and above all the sausage must be very tasty as is usual in Tuscany.

It is well known that the bread from my region is “bland”, that is, without salt and this balances the flavour intensity of the dish. However, those who use salted bread must reduce the salt in cooking.

INGREDIENTS FOR 4 PEOPLE

8 sausages, half a kilo of turnip leaves, garlic, extra virgin olive oil, salt and pepper

PREPARATION

Wash and boil the “pulezze”, (the turnip leaves). Drain them and squeeze them.…

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