From the tradition of Campanian cuisine, the mallone

05/18/2025

Mallone, also known as “foglie e patane” or “rape e patate”, is a humble dish from Campanian cuisine, originating from the area between the Upper Irno Valley and the Agro Nocerino Sarnese. It consists of a mix of wild herbs sautéed with potatoes and cooked in a generous amount of sautéed onion. In this recipe, we make it even more delicious by adding pieces of soppressata and personalize it further with the addition of Piennolo tomatoes.

Mallone (turnip greens and potatoes)

The traditional Campanian side-dish

DifficultyEasy

Preparation time30m

Servings6

€

CostLow

Ingredients

1 kg of turnip greens
500 g of potatoes
1 slice of rustic bread
100 g of soppressata
2 cloves of garlic
Extra virgin olive oil to taste
1 chili pepper
Salt to taste

Method

Clean and wash the turnip greens, then boil them in plenty of boiling water. Drain and let them rest.
In the meantime, boil the potatoes, peel them, and cut them into small cubes.
In a large saucepan, heat plenty of extra virgin olive oil and sauté the peeled garlic clove along with the chili pepper and cherry tomatoes.
Then add the potatoes, coarsely mashed with a fork to keep their texture.
Finally, add the chopped turnip greens and the crumbled rustic bread.
Mix all the ingredients well and let them cook for a few minutes over medium heat, adjusting the salt at the end of cooking.