Liquorice “Tagliolini” pasta, turnip tops and ricotta

Liquorice “Tagliolini” pasta, turnip tops and ricotta

From “Il cucchiaio d’argento, la grande cucina Regionale”

Ingredients for 4 people:

300 g Liquorice “tagliolini” pasta, salt, 150 g fresh ricotta cheese, 300 g turnip tops, 50 g parmesan cheese, 4 pinches of Liquorice powder, 1 garlic clove, olive oil.

Preparation:

Parboil the turnip tops for 2 minutes, drain, then immerse in a bowl of cold water and ice to stop the cooking and keep the natural colour bright. Drain and wring dry.

Heat 3 tablespoons of olive oil, saute the garlic clove and then remove.

Add chopped up turnip tops, stir, add crumbled ricotta ,grated parmesan cheese, Liquorice powder, salt and a ladle of pasta cooking water.


Boil the Liquorice “tagliolini” pasta in abundant salted water for 2 minutes, drain, then pour into the pan with the condiments, toss for a few seconds.

Arrange the tagliolini on a platter, drizzle with some raw olive oil and serve.

 

Amarelli è la liquirizia italiana famosa nel mondo, dal 1731.

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