Turnip tops, pecorino and SPICY SALAME flan

Turnip tops, pecorino and SPICY SALAME flan
chef

Gianluca Galliera

Menù Ingredients Menù Ingredients

200 g. Friarielli - Turnip Tops - B60K

50 g. Grancrema di Pecorino - Grancrema cheese sauce with Pecorino - KG1

Other Ingredients

50 g spicy sausage

230 g puff pastry

1 portion ricotta‑based filling

Pour a portion of ricotta‑based filling into a bowl and add the turnip tops (lightly chopped with a knife), the cream of pecorino and the spicy salami cut into slices and then into julienne strips. Mix the ingredients. Line a mould with the puff pastry. Fill with the prepared filling, spreading it evenly. Bake in the oven at 170‑180° C for 30‑35 minutes.

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Friarielli - Turnip Tops
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