Bread, sausage, friarielli and chilli pepper

For the Turnip Top Reduction

Blanch 1 lb. turnip tops. To blanch the turnip tops, bring water to a boil in a saucepan. Add salt. Fill a large bowl with ice water. Add turnip tops to boiling water for 3 minutes. Remove with a slotted spoon and plunge into ice water for 3 minutes. Blanching conserves the color of the vegetable. Reserve 4 cups cooking water and blend with the turnip tops. Pass the mixture through a fine mesh strainer, pressing on the vegetables, to obtain a green liquid. Mix with 1 Tbsp. pollen. Let reduce in a saucepan on a low heat for 50 minutes.

For the Turnip-Root Sauce 

Blanch 1/4 lb. turnip-root leaves, saving the cooking water. Blend with 1 Tbsp. oil and a pinch of salt and enough cooking water to obtain a smooth sauce. Pass it through a sieve. 

For the 'sausage' rolls

Cut 1/3 lb. turnip greens into 1" pieces. Heat oil in a pan and sauté them with the garlic, a pinch of chili pepper and salt. Deglaze with a splash of red wine, turn off the heat and chop finely.  

Chop the bacon and brown it in a pan for 2-3 minutes in a frying pan. Soak the sandwich bread in milk; squeeze out excess milk and crumble it, then mix it with the bacon, chopped turnip tops and a pinch of chili pepper.

Flatten the pork loin slices with a meat tenderizer. Season with salt and a drizzle of oil. Spoon 1/4 of the stuffing in the center of each slice and roll to close in the form of a sausage . Repeat with the remaining slices. Cook them in a Roner at 150 °F for 40 minutes, or alternatively steam them for 15-20 minutes. Then let them cool.

Brown the rolls in a pan with a little oil, rotating them so that they brown evenly. Stir-fry another 1/4 cup turnip greens. Cut 4 slices of bread into rectangular shapes the size of roll. Toast them and drizzle with a little oil. Top with the sautéed turnip tops and serve with the 'sausage' roll, sauce and turnip top reduction.