Clean and wash the turnip greens, using only the most tender leaves; cook them into boiling salted water until they get soft. Drain them well and squeeze lightly once they get cold. If you want to flavor them, you can sauté some garlic with a little oil and chili pepper (fresh or dry) for a few minutes, then add the turnip greens.

Turn the oven on at 180°C.

Unroll the puff pastry, cut it into 12 circles with the 8 cm pastry cutter (image 1). Take the smaller pastry cutter and cut 6 circles: you will get rings (image 2).

Brush the 6 larger circles with the mixed egg yolk, place the rings on the top of them (one ring for each circle) and brush them again with the yolk.

If you want to get taller baskets, use the leftover puff pastry, roll it out with a rolling pin and make some other rings to place on top of the previous ones (from 3 to 5 rings max).

Bake for 10/15 minutes until the pastry is swollen and golden, remove from the oven and let it cool. Take the baskets and start preparing for the filling: if the bottom has swollen too much, you can detach the upper part of the pastry with a sharp knife in order to have more space: be careful not to punch the thin sheet that forms the base, otherwise you will not be able to use the basket anymore.

Start filling the baskets by placing the turnip greens underneath, then the stracciatella cheese cut into small pieces. At this point add the quail egg very carefully on the top: don’t worry if it is not right in the center, they will be equally beautiful and good.

Tip: do not fill the basket to the edge of it or the egg will slip away.

Put the baskets back in the oven for another 10 minutes, checking that the white has solidified. Serve with ground pepper and marjoram leaves or oregano, chives are also very good.