Pugliese-style minestrone

Preparation:

Preparation: If possible, choose turnip tops that have flowering florets because they are tastier. Boil them in salted water for about ten minutes, then separate the stems from the flowers. Mince the stalks together with the onions, put the mince in a saucepan and flavor it with three tablespoons of oil, a pinch of pepper and a little chilli pepper. After 5 minutes, pour a liter and a half of hot water and simmer for an hour and three quarters. Then, dip the pasta in it, mix and add the flowers of the florets. Mix and cook. Turn off. Sprinkle with pecorino, mix well and let the minestrone rest for a few minutes. Season with another pinch of pepper and chilli pepper, two tablespoons of raw oil and serve. Accompanying wines: Trentino Lagrein Rosato DOC, Parrina Rosato DOC, Castel Del Monte Rosato DOC.