Rye toast with ricotta and turnip tops

Ingredients

For 1 serving

• Rye bread50 g
• Ricotta80 g
• Broccoli rabe100 g
• Garlic1
• Cayenne pepperto taste
• Extra virgin olive oil4 g
• Saltto taste

Contains: gluten, lactose,

In season: November – March

Method

1. Bring a pan of water to the boil and salt it. Meanwhile, prepare the turnip tops: keep the tender leaves, florets and thin stems, discard the tough ones, and wash them well.
2. Boil the turnip tops for 5 minutes, until the stems are tender; drain, squeeze well and chop roughly.
3. Heat the oil in a pan over medium heat with the crushed garlic clove and a pinch of chilli powder for 1 minute, until the garlic sizzles without browning; add the greens, season with salt and sauté for 3 minutes, until they have taken on the flavour. Remove the garlic.
4. Toast the rye bread for 2–3 minutes, until crisp, spread it with the ricotta and top with the hot turnip tops.