LIQUORICE TAGLIATELLE WITH TURNIP TOPS, SAUSAGE AND TOASTED PINE NUTS

Serves 4

Prepare the liquorice pasta by mixing all the ingredients (by hand or using a food mixer) until smooth and even. Leave to rest in a vacuum seal bag in the refrigerator for at least a couple of hours. Roll out the dough, cut out the tagliatelle, leave to dry and store them in a cool and dry place. In a pan, sauté the sausage and garlic clove in a drizzle of oil, add the chilli pepper and the turnip tops, season with salt and pepper. Discard the garlic clove. Toast the pine nuts on a baking sheet with parchment paper in a preheated oven at 180°C. Cook the tagliatelle in a pot of plenty of boiling salted water, drain “al dente” and stir in the sauce, finish with a knob of butter. Plate up the tagliatelle, garnishing with shaved pecorino cheese, toasted pine nuts, liquorice root powder and a drizzle of extravirgin olive oil.