VITTORIA ALATA

FOR COOKING TURNIP TOPS

240 g turnip tops

Garlicky oil

Chilli

FOR THE SAUTÉED BUTTER

40 g butter

Q.s. salt flakes

200 g scallop pulp

FOR THE FRIED EGGS

240 g eggs (4 eggs)

FOR THE DISH

120 g Vittoria Alata cheese

Semolina bread

FOR COOKING THE TURNIP TOPS

Blanch the turnip greens in water.

Stew them in garlic oil and chilli pepper.

FOR THE SAUTÉ BUTTER

In a saucepan, heat the butter with the scallops.

FOR THE FRIED EGGS

Put the eggs in a hot pan with a little oil.

Cook, keeping the yolk soft.

FOR THE DISH

Toast the semolina bread and insert the turnip tops.

Arrange the boiled egg.

Sprinkle the asparagus with Vittoria Alata cheese.

Pour the hot butter over the scallops.

Melt the cheese.

Serve.