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.
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.