"Here's a refined dish, thats perfect for coddling our stomachs after a banquet or other event that has tried our digestions," writes Adriano De Carlo in Cazzoeùla, busècca, òss bùs... e altre 97 ricette lombarde. "Indeed, if you have overdone things, rice with turnips is the best thing you can cook in memory of your excesses: It will restore you...."
Prep Time: 25 minutes
Cook Time: 25 minutes
Total Time: 50 minutes
- 14 ounces (350 g) tender white turnips
- 6 ounces (150 g or 3/4 cup) short grained rice
- 5 cups (1.25 l) beef or vegetable broth
- 1 clove garlic
- A small bunch parsley
- Freshly grated Parmigiano (about a cup)
Rapa (the Italian for turnip), he continues, derives from the Latin Rapum, and that the similarity between the Latin and Italian terms shows that the plant has enjoyed a long relationship with cooks in Italy. If truth be told, the relationship is not as idyllic as he suggests; though turnip greens are very common in Italian cooking, especially South Italian cooking, the tubers are nowhere near as popular, and to judge from their relative scarcity in the marketplaces, many may end up as animal feed.
In any case, he cautions that the turnips be tender, to make the dish be as refreshing as possible. The above ingredients will serve 4.
Mince the parsley and the garlic. Bring the broth to a boil in a casserole. Shred the turnips into the broth, and then stir in the rice. Cook, stirring occasionally, until the rice is just shy of being done, then add the parsley mixture and half the grated cheese. Serve with the rest of the grated cheese for those who would like a little more.