Ingredients

• 1 kg of clean turnip greens (broccoli)
• 350 g 4 slices of pork loin
• 200 g sandwich bread
• 100 g stretched bacon
• 100 g milk
• 60 g sandwich bread
• chili pepper
• chestnut pollen
• Red wine
• garlic
• salt
• extra virgin olive oil

FOR THE REDUCTION OF CIME DI RAPA
Blanch 500 g of turnip greens and cool them in water and ice. Blend them with 900 g of cooking water. Pass the smoothie in a Chinese colander, squeezing a little, obtaining a green liquid. Mix it with 15 g of pollen and let it reduce on the heat for 50 minutes.

FOR THE TURNIP TOP SAUCE
Blanch 90 g of broccoli rabe leaves and cool them in water and ice, keeping the cooking water. Blend them with 1 tablespoon of oil and a pinch of salt, adding as much cooking water as is enough to obtain a smooth sauce. Pass it through a sieve to make it more silky.

FOR THE SAUSAGES
Cut into small pieces 150 g of turnip greens and sauté them in a pan with a drizzle of oil and 1 clove of crushed garlic, a pinch of red pepper and salt. Deglaze with a splash of red wine, turn off and chop.
Chop the pancetta and brown it in a pan for 2-3 minutes.
Soak sandwich bread in milk; squeeze and crumble it, then mix it with the pancetta, the chopped turnip greens and a pinch of chilli.
Flatten the slices of sirloin with a meat mallet between two sheets of plastic wrap (choose the type suitable for cooking) so as not to damage the pulp; remove the top sheet .. Add salt, season with a drizzle of oil and place a quarter of the filling in the center and tuck the side flaps over the filling. With the help of the plastic wrap, wrap the slice forming a compact roll. Enclose it in the film itself, sealing the candy ends. Repeat with the other three slices.
Cook them then in the roner at 65 ° C for 40 minutes, alternatively steam for 15-20 minutes. Then let them cool.

TO COMPLETE
Brown the sausages in a pan with a drizzle of oil, moving them so that they color evenly.
Jump in a pan another 250 g of turnip greens.
Toasted 4 rectangles of sliced ​​bread the size of sausages and grease them with a drizzle of oil. Cover them with the sautéed tops and serve with the
sausage, sauce and top reduction, finishing with a sprinkling of chilli.

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