Turnip top crostone with chili and sardine pesto – Belotti Conserve

Ingredients

• Bread slices - Pugliese type
• Rapini
• Red chili pepper paste
• Belotti sardine fillets
• Extra virgin olive oil
• Salt
• Garlic clove
• Black pepper
• In a pan, add oil and heat.
• Sauté a garlic clove and a few sardine fillets together, to season and flavour the dressing.
• Add the rapini to the hot oil and cook for about ten minutes.
• If desired, add the red chili pepper paste. Mix all the ingredients well and cook until the liquid released by the rapini is absorbed.
• Toast the slice of bread on a griddle and let it brown slightly.
• Place the cooked and seasoned rapini on the crostino.
• Finish with a drizzle of raw extra virgin olive oil.
• Savour and fully enjoy the combination and union of preserved foods with fresh ingredients.