Indicative ingredients for 4 people
100g of polenta flour
300ml of water
fresh chopped parsley
1 grated garlic clove
2 tablespoons of grated Parmigiano Reggiano
50g of Parmigiano Reggiano flakes
2 tablespoons of extra-virgin olive oil
Boil water with garlic, then pour in the flour and cook.
Season the polenta with the oil, the grated Parmesan, the parsley and let it cool in a rectangular mold.
When it is cold and firm, cut it into rectangles and fry it in peanut oil.
Drain excess oil and make sandwiches alternating slices of polenta with stewed turnips and Parmesan shavings.
For the turnips, heat the oil and garlic over low heat then add the turnips, the chili pepper and the fennel seeds and deglaze with the white wine until cooked.
300g of already cleaned turnip greens
2 tablespoons of extra virgin olive oil
1 clove of garlic with the shirt
½ hot pepper
a handful of fennel seeds
½ glass of wine