Piadina with sausage, turnip greens and scamorza

Ingredients

For 1 serving

• Piadina1
• Italian sausage60 g
• Broccoli rabe150 g
• Scamorza25 g
• Garlic1 clove
• Chili pepperto taste
• Extra virgin olive oil1 teaspoon
• Saltto taste

Contains: gluten, lactose,

In season: November – March

Method

1. Bring a pot of water to the boil. Meanwhile clean the turnip tops: keep the tender leaves and florets, discard the tough stalks and wash them well.
2. Salt the water when it boils and cook the turnip tops for 5 minutes, until the stalks are tender; drain, let them cool slightly and squeeze them well with your hands, then chop them roughly.
3. Meanwhile remove the casing from the sausage and crumble it; crush the garlic clove and slice the scamorza thinly.
4. Heat the oil in a frying pan over medium heat with the garlic and chilli for a minute, then add the sausage and brown it for 5–6 minutes, breaking it up with a spoon, until golden and no longer pink.
5. Add the turnip tops, stir and let them take on flavour for 3 minutes over medium heat; remove the garlic.
6. Spread the filling and the scamorza over one half of the piadina and fold it into a half-moon. Cook it in a clean pan over medium-low heat for 2 minutes per side, pressing lightly, until the scamorza has melted and the piadina is golden.