Extra virgin olive oil
Salt and spices
While boiling the turnip greens in a saucepan, prepare the soffritto in a frying pan with extra virgin olive oil, a clove of garlic and 4/5 drained anchovy fillets. After 5 minutes, drain the turnip greens, add them to the pan with a pinch of salt and sauté. Form puffs from the puff pastry, cover with the prepared vegetables and bake for approximately 15 minutes. Once golden, remove from the oven, allow to cool and serve on a bed of Mioorto Rocket.