Ingredients

• 700 g turnip tops
• 1 pc slice of homemade bread
• 20 pcs conchiglioni of durum wheat
• 2 pcs avocado
• 1 pc lemon
• Grated Dop Parmesan Cheese
• fresh chilli
• garlic
• flaked almonds
• cherry tomatoes in oil
• anchovies in oil
• extra virgin olive oil
• salt
• pepper

For the recipe of stuffed conchiglioni, turnip tops and crispy bread, monddate the turnip greens and blanch them in plenty of boiling salted water for 2 minutes. Boil the conchiglioni in salted water, drain them al dente and cool them. Peel the avocados, cut them into pieces and blend them with the lemon juice, 2 tablespoons of grated Parmesan, a pinch of salt and freshly ground pepper. Transfer the mixture into a pastry bag and stuff the conchiglioni. Remove the crust of the homemade bread, cut it into small pieces and toast it in a pan with a little oil for 2-3 minutes, until it is golden and crunchy. Heat 5-6 tablespoons of oil in a frying pan and season with some chilli pepper, a couple of anchovies and 1 clove of crushed garlic with the peel. Arrange the turnip greens in a baking pan lined with baking paper and season with a couple of tablespoons of flavored oil. Place the stuffed conchiglioni on top, sprinkle with toasted bread, 2 tablespoons of grated Parmesan, a handful of flaked almonds, season with the rest of the flavored oil and bake at 190 ° C for 10-12 minutes. Take the conchiglioni out of the oven, place them on the plates, complete with small pieces of cherry tomatoes in oil and serve.

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