Cima Di Rapa with Feuilleté

Place the dough with the parchment paper on an inverted tray. With the pastry wheel, cut large squares on the spot (2 per person) and push them apart a little bit. Separate one egg and mix the yolks with a tablespoon of milk. Brush the pastry squares with the egg yolks, making sure that the egg does not run over the edge. Sprinkle the almond flakes evenly over the top. Refrigerate for at least ten minutes.

In the meantime, cut off the roots of the Cima di rapa. Cut the stems together with the leaves into ten cm long pieces, also keep any flower buds ready.

Put the baking tray in the middle of the oven at 200°C and bake the feuilletes for fifteen to twenty minutes. Turn off the stove, put the pastry to keep warm in it and at the same time preheat plates.

Bring the soup to a boil. Add the vegetables and cook for about twelve minutes.

Mix the remaining egg yolks (from the coating), the remaining egg whites and the remaining eggs with the remaining milk and the sprinkling seasoning. Cut the chives directly with the scissors. In a non-stick pan, melt the butter. Pour in the egg mixture and stir until just set. Remove from the hot stove.

Using a sharp kitchen knife, separate the pastry squares diagonally to make bottoms and tops. Place the bottoms on the plates.

Arrange the cima di rapa on top and spread the egg mixture evenly over the top. Top with the pastry de

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