With a name like Centola, you know I have Italian blood running through me. This week, here are a couple of Italian inspired side dishes.
2 tablespoons extra-virgin olive oil plus more to serve
1 tablespoon butter
4 anchovy fillets
2 1/2 cups julienned yellow ( about 1 pound)
2 tablespoons sliced garlic
3/4 teaspoons crushed red pepper
1 cup white wine
12 cups chopped peeled turnips ( about 4 1/2 pounds0
Zest of 2 oranges
Juice of 4 oranges
1 teaspoon chopped fresh rosemary
1 tablespoon kosher salt
1 teaspoon ground black pepper
In a large Dutch oven, heat oil and butter over medium heat until butter is melted. Add anchovy fillets; cook for 1 minute while smashing into a paste with the back of a wooden spoon. Add onion, garlic, and red pepper, cook until soft, 4 to 5 minutes. Add white wine, and cook until almost absorbed, 10 to 15 minutes.
Add turnips, orange zest and juice, and rosemary to pot. Cover and cook, gently stirring occasionally and adding a splash of water if needed, until fork-tender, about 20 minutes. Sprinkle with salt and pepper. Serve with a generous drizzle of oil.
Enjoy!!!
Creole & Cajun Comfort Food is now available online.
Good Cooking, Good Eating and Good Living!!!
