VITTORIA ALATA
“6-minutes” egg with garlic turnip tops,scallop butter and winged Vittoria Alata cheese flakes
INGREDIENTS
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
PREPARATION
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.