Ingredients for 4 people
Scrigni® with Apulian Burrata
1 kg turnip greens
100 g semi-aged smoked ricotta
Crutomat (dehydrated tomato) to taste
100 g extra virgin olive oil
Procedure
Cook the turnip greens in boiling water, squeeze them, then blend with a bit of extra virgin olive oil, salt, and pepper. Pass through a fine sieve to obtain a smooth cream.
Cook the Scrigni in abundant salted water. Sauté them in a pan with a little extra virgin olive oil.
Plate the turnip greens cream, place the Scrigni on top, sprinkle with Crutomat, and grate the smoked ricotta over the dish. Serve.
Claudio Sadler, master show event, 31 March 2014, Milan Inkitchen
