Turnip tops lasagne made with pane carasau (typical Sardinian bread)

Serve 6 people

• 200 gr. pane carasau
• 400 gr. turnip tops
• 300 gr.  thin and long sausage
• 200 gr. grated pecorino (aged and tasty cheese made from sheep milk)
• 2 shallots
• extra-virgin olive oil
• salt and pepper

Slice the shallots and gently stew them in a non-stick pan with 3 spoonfuls of oil. Add the turnip tops, salt and pepper, cover the pan and cook for 15/20 minutes. Add the chopped sausage and fry in a pan without any other oil. Oil the bottom and the sides of a mould with olive oil. Soak the pane carasau cut into pieces in the warm stock previously made (even with stock cube), drain it and lay the first layer in the mould. Spread some of the turnip tops, sausage and pecorino. Cover with another layer of pane carasau and add layers until there are no ingredients left. The last one is of bread with oil and pecorino. Bake in hot oven at 180° for 15/20 minutes. Serve hot.

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