Crostini with turnip tops, anchovies and Fossa cheese


About ten days ago I attended the inevitable appointment with the opening of the pit Renato Brancaleoni.
It is an exciting celebration to see the chest in which the cheeses have been left to rest open live. The wonder lies precisely in “feeling” how the cheese that comes out is something unique, every time. This year the first (and only) bag lifted yielded a still warm cheese, which is strange for normal production. In fact, usually the temperature inside the pit rises during fermentation, and then returns to normal temperatures close to the opening. Probably due to the excessive summer heat, the heat also lingered in the pit, surprising the public waiting to witness this gastronomic birth.
About three months after the cheeses have been placed in the pit, the pit is opened and ventilatedsince the vapors that come out are intense and dangerous and, as Renato told us, after opening they wait 4-5 days before going down and proceeding to recover the bags in which the cheeses are stored and only there is it definitively discovered how he worked the grave… but as always, if you put good things in it, rubbish will hardly come out 😉

After all this preamble, no, the cheese I used in the recipe is not that of Pit of Abundance freshly “baked” but it is the small remainder from last year that I have jealously preserved and which I can use with peace of mind given the imminent arrival of the new one.
Cheese and fish is nothing newIndeed, Renato himself in a quick chat suggested a recipe that sees clams combined with fossa… but this is another story, or rather, another recipe that I hope to put into practice with the new fossa cheese.
In this case, however, anchovies with caper and turnip tops, the savory and bitter combination is a classic with which you can never go wrong, it is the Romagna touch that “shuffles up” the cards and gives an extra boost. Absolutely recommended!

Printed fabric by Stamperia Bertozzi

Crostini with turnip tops, anchovies and Fossa cheese

For 4 people:
8 slices of durum wheat bread
1 bunch of turnip greens
1 clove of garlic
2 chillies
extra virgin olive oil to taste
8 Double Delicius anchovies with caper
Fossa cheese to taste

Clean and wash the turnip greens, eliminating the largest and hardest parts. Sauté them in a pan with plenty of oil, the crushed garlic clove and the chopped chillies. continue cooking over low heat and covered for a few minutes.
Toast the slices of bread in the oven or on a baking tray, season them with a drizzle of oil, spread a little turnip greens, anchovy and a flake of Fossa cheese on top and serve while still warm.
If you don't want to use the flakes you can grate the cheese directly onto the turnip tops in the pan and sauté everything for a few moments and then use them directly like that.

OTHER CROSTINI RECIPES
Bruschetta with cannellini beans: beautiful and good;
Bread and tomato: the easiest of all recipes;
Potato, egg and onion crostini: good, absurdly good!


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