- In a frying pan, heat the EVO oil with a clove of garlic and some chilli pepper. Add 300 g turnip greens and allow them to take on flavour. Add a glass of water and cook with the lid on until soft. Remove the lid and let it cook. Season with salt and set aside.
- Butter the same pan, lay 250g of leftover saffron risotto on the base, and make it stick well. Stuff with 100g roasted ham, the turnip tops and 180g Gorgonzola Pdo.
- Lay another 250 g rice on top and close the flan, pressing well with the help of a spoon.
- Cook over medium heat for 10 minutes on both sides.
- Serve lukewarm.
Main Course, First Course, Second Course, Video Recipes
DIFFICULTY
10 min
