Warm salad of turnip tops and roe

08560 WARM SALAD of TURNIP TOPS, DRIED TOMATO, walnuts and TUNA BOTTARGA LIQUORICE SAUCE ingredients for 4 people, 5 1 KG of broccoli rape, 180 g of tuna bottarga, 100 g Sun-dried tomatoes, garlic, flour, half red pepper, 50 g of extra virgin olive oil, a few Walnut kernel.

For the sauce 20 g of liquorice powder, 50 g of extra virgin olive oil, dried black olives, 10 2 Walnut kernels clean rape taking only the florets and a few tender leaves, wash them thoroughly.

In a Pan fry in oil, garlic and the pepper peeled and cut into small cubes, add turnips, stir thoroughly and cook in covered pan, until they have softened.

At this point, remove the lid, then dry the water and add the walnuts thin cut and dried tomato whole remove from heat and let cool.

Arrange the florets in individual dishes, the curls of mullet and dress with the sauce prepared by working with the whisk oil, licorice black olives and walnuts cut into brunoise.

Suggested wine: Bianca di Valguarnera 1998 Duca di Salaparuta, Sicily