Burrata with sautéed turnip greens and toasts

Ingredients

For 1 serving

• Burrata70 g
• Broccoli rabe250 g
• Garlic1 clove
• Chili pepperto taste
• Extra virgin olive oil2 teaspoons
• Bread60 g
• Saltto taste

Contains: gluten, lactose,

In season: November – March

Method

1. Bring a pan of water to the boil. Meanwhile trim the turnip tops: keep the tender leaves and florets, discard the tough stems and wash them in several changes of water. Take the burrata out of the fridge.
2. Salt the water when it boils and cook the turnip tops for 5 minutes, until the stems are tender; drain and squeeze well.
3. Heat the extra virgin olive oil in a pan over medium heat with the peeled, crushed garlic and the chilli, until the garlic is just golden; add the greens and sauté for 4 minutes, stirring, until well flavoured. Taste and add salt.
4. Meanwhile slice the bread and toast it in a dry pan or on a griddle for 1–2 minutes per side, until crisp.
5. Pile the greens on the toasts, open the burrata in the middle and let the creamy centre spill over; serve straight away.