#26 Netale bene he tagliale in peci grossi, he coceli assai in bonno brodo de carne grassa; da poi passale per la cughiara forata, ho vero pistale, he falle rebullire un pocheto cum uno pocho de carne salata; he farai le menstre ponendo di sopra pepe ehe zaffrano.

Turnips (#26)
 Clean them carefully and cut them up into large pieces, and cook them till done in fat broth; then sieve then through a perforated spoon, or else grind them, and boil them again with a little salt pork; you dish them up with pepper and saffron on top.

NICCOLO'S RECIPE
Serves 8-10    heat large stock pot for turnips

1½ lb. Turnip roots          ¼ lb. Salt pork          saffron
4-5 cups broth                 black pepper

Pare and quarter turnips and bring to boil in broth, either chicken or beef, until tender.  Pass through sieve or food mill to mash, or use masher.  Add rendered salt pork and a little of the fat to the mash, and return to heat.  Heat this mixture to dry the liquid.  Add ground black pepper and saffron to top and serve.
 

NOTES: You MUST return this to heat to dry it out.  We thought we  did not have the time, and ended up draining this on an incline for about 30 minutes as the water leached out and pooled in the platter. No problem, just makes for a mushy/runny presentation if we didn’t pour it off.  Much simpler to dry back on the flame.
 

ORIGINAL TEXT & TRANSLATION
Scully, T. (2000).  Cuoco Napoletano - The Neapolitan Recipe
        Collection: a critical edition and English translation.
        Ann Arbor: University of Michigan Press.)