Scrigni® with Apulian Burrata, Turnip Greens, and Smoked Ricotta

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