The winter market is upon us. I was supposed to work at Books for Dogs on Saturday but it was so slow they sent me home. This gave me time to shop. We were, and still are, in a very cold, damp, dark and foggy time. It has been six, long days with a break on Monday no sun, but no fog. I have been hiding inside. Many friends around here who all live up in the mountains surrounding us are above the clouds that blanket the valley. They report bright sunshine and warmth. Envy, envy, envy.
I lucked out and found turnips with beautiful fresh turnip green tops. Not common here. I’m pretty sure people grow them because Vera once brought me some from her mother-in-law’s garden. Somehow they don’t end up in the market or grocery. Who knows why? 🤷🏻♀️ I love the spiciness of the turnip greens and cooked with pancetta, garlic and pepper flakes it is perfect as a pasta sauce, so that’s what we had for dinner!
This is cuisine povera. Poor people’s cooking. The pasta I used was around €1 for the packet and I used 1/3 = 30 cents The pancetta was one quarter of a two pack which was €2.95. = 90 cents. The turnip greens were a throw away so they were essentially free. Then there was a sprinkle of pepper flakes, and two garlic cloves, some olive oil and a sprinkle of pecorino romana cheese at the end. Negligible amount, maybe 50 cents. So we had two bowls of pasta with left over for my lunch for about €1.80 or about $2.10. AND…it was delizioso!
I grew up Southern. All my aunts cooked southern style. Luther’s too. Turnip greens were never wasted but they would never, ever make a pasta. That’s just too Italian. It’s nice to find nearly the same preparation they used to cook the greens here, but used in pasta dishes. Small world. Buon appetito!
Hi Nancy, I thought it would be fun to do the pricing. It was an incredibly cheap meal. Let me know what you find out in your investigation.
So much fun to see your creativity with the turnip greens and to compare pricing. I need to compare pancetta prices with yours!!
Yum, Nancy!!!
Hi Matt, my sister, in central Virginia has reported very cold temps to me. I’m happy it’s not that cold here. It never is but the damp carp really sink into a person and make it feel colder. Gnom gnom is what the Italians say instead of yum yum.
Hi Senter, I cook mine in garlic and olive oil when not using in a stew or pasta. The cooking method for this pasta is you boil the pasta until half cooked and then add the greens. Everything is done when the pasta is and you drain and add to the pan with the (already cooked) garlic, pancetta, pepper flakes with some of the cooking water. Finished in the sauce.
Looks totally amazing, Nancy! Makes me want to cook something. Here in N.E. PA it was 9 degrees F yesterday morning. We haven’t been above freezing for days. We are supposed to get a reprieve for a couple of days, but with rain. Wanna trade?
How interesting about the turnip greens.I am also from the south . In the west and the north no one has ever heard of eating the greens qnd they think we are weird. My wife steeps them in garlic and onion and then puts them on a pizza!