Turnip Greens Rolls
- Lactose Free
- Vegetarian
- Energy Kcal 253
- Carbohydrates g 49.6
- of which sugars g 2.1
- Protein g 7
- Fats g 2.9
- of which saturated fat g 0.46
- Fiber g 1.6
- Sodium mg 737
- Difficulty: Average
- Prep time: 25 min
- Cook time: 40 min
- Makes: 8 pieces
- Cost: Low
- Note plus at least 3 h 40 min of rising time
PRESENTATION
In the heart of Puglia, a region in southern Italy, the broccoli rabe sandwich is like a big deal. Locals call it cime di rapa, and it's a slightly bitter green that's super popular in Apulian cuisine. Pretty much a staple. Traditionally, they pair it with orecchiette pasta, but guess what? There's this creative twist. In Puglia, they mix these greens right into the bread dough—yeah, you heard that right.
Every bite of bread is infused with that earthy flavor the region is famous for. And listen, broccoli rabe panini are often on winter tables, making everything feel extra cozy. Seriously good. You might find them served as snacks or even hearty meals, often with a juicy sausage on the side. The peppery taste of the greens pairs perfectly with rich meats—making it a whole experience—calls for a glass of local wine, really.
Some folks get super inventive, crafting a sausage and broccoli rabe sandwich, but it is just as easy to whip up a vegetarian broccoli rabe sandwich for those who prefer meat-free options. And the cime di rapa adds a moist bite to the bread. And here's the thing—when you layer in sharp provolone or garlicky peppers, it's a savory and golden treat, for real.
In certain eateries, you might find an Italian pork sandwich with these bitter greens tucked inside. This way of blending rapini flavor directly into the bread gives it a unique twist, which is great. It's different from just adding greens on top. For those who love variety, a broccoli rabe and provolone sandwich or even a chicken cutlet and broccoli rabe sandwich offers a tasty change.
Regardless of the version, the combo of crispy bread and tangy greens shows why Puglia's culinary traditions keep grabbing food lovers' attention. So, whether it's a simple snack or a substantial meal, these sandwiches highlight the rich flavors and creativity of southern Italian cuisine. A must-try, no question.
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INGREDIENTS
- Ingredients for 8 rolls
- Type 00 flour 4 cups (500 g)
- Broccoli rabe 7 oz (200 g)
- Water ¾ cup (200 g)
- Extra virgin olive oil 1.4 tbsp (20 g)
- Fresh brewer's yeast 0.4 oz (10 g)
- Wildflower honey 2 ½ tsp (10 g)
- Fine salt 2 ½ tsp (15 g)
- for dusting
- Type 00 flour to taste
How to prepare Turnip Greens Rolls
To prepare the turnip greens rolls, first wash the turnip greens, then cut them into pieces with a knife 1. Heat some oil in a pan, add the turnip greens 2 and cook them, stirring occasionally 3
until they are wilted 4, then let them cool completely. At this point, pour lukewarm water (approximately 105°F) into a bowl 4 and add the yeast 5
and mix with your hands or a spoon to dissolve it completely 7. Add oil and honey 8, then gradually add the flour 9
and start kneading. Before it's completely absorbed, add the salt 10. Continue working the dough 11, then transfer it to a floured surface and knead until you get a smooth ball 12.
At this point, flatten the dough 13 and place the well-chilled turnip greens in the center 14. Knead with your hands to incorporate them into the dough 15, adding more flour if it turns out too moist.
Knead the dough for another 5 minutes, then shape it into a ball 16 and place it in a bowl 17. Cover with plastic wrap 18 and let it rise for at least 3 hours, until it's doubled in size.
After the rising time 19, transfer the dough to a lightly floured surface 20 and divide it into 8 pieces weighing about 3.5-4 oz each 21.
Shape each portion into a ball 22, then roll the dough on a surface 23 and place each on a baking sheet. At this point, dust the surface with a little flour 24
and make two cuts on the surface of each roll (25-26). Cover with a cloth 27
and let rise for another 40 minutes 28. Bake in a static oven on the central rack at 375°F for about 30 minutes. When they are golden brown, remove your turnip greens rolls from the oven 29 and let them cool slightly before serving 30!