Clean the turnip greens and cook in salted water for about ten minutes. Drain and set aside 4 tufts to decorate. Blend the rest with ricotta cheese, oil, salt and pepper. You can also add some fresh chilli.
Coat anchovies in semolina (or breadcrumbs) and fry in a saucepan in plenty of oil. Add salt and keep warm.
Cook Salix in boiling salted water for 2 minutes, stirring gently. Drain using a skimmer and empty each piece of all cooking water.