Proceedings

Fill the pot with water, bring it to a boil and salt, and use it to boil the turnip greens until the thicker stems are soft but still crisp. Drain the turnip greens and transfer them to a bowl with ice water so they retain their bright green color. For the sauce at this point transfer the turnip greens to a bowl and add a ladleful of cooking water, oil, a clove of garlic, salt and a sprinkle of pepper and whisk to make the sauce. Keep a hundred grams of the tops aside to put on the plate next to the tagliata. Heat a drizzle of oil in a nonstick skillet and cook the Eat Pink Rosemary Tagliata for 10 minutes, turning it every 3 to 4 minutes. Halfway through cooking, in the same skillet add the tops, sauteing them until the tagliata is cooked through. Remove the tagliata from the heat and let it rest for a couple of minutes. At this point “escalope” the tagliata and plate it greasing it with a drizzle of oil. Arrange the tops on the plate and sprinkle with the sauce to taste.

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